{"title":"Japanese","description":null,"products":[{"product_id":"a-beginners-guide-to-japanese-fermentation-healthy-home-style-recipes-using-shio-koji-amazake-brown-rice-miso-nukazuke-pickles-much-more","title":"A Beginner's Guide to Japanese Fermentation","description":"\u003cp\u003eJoin the fermentation revolution—Japanese style!\u003c\/p\u003e\u003cp\u003e\"The benefits loom large: fermented foods are anti-diabetic, anti-hypertensive, and antioxidant…and are swarming with vitamins.\" —Discover magazine\u003c\/p\u003e\u003cp\u003eThis comprehensive do-it-yourself home fermentation guide centers on the amazing superfoods at the heart of the healthy Japanese diet. Author and fermentation expert Hiroko Shirasaki starts with easy preparations for shio koji, amazake, nukazuke and three types of miso. Then she shows you how to harness the probiotic power of these and other fermented ingredients in scores of delicious home-style recipes.\u003c\/p\u003e\u003cp\u003eSome of these fermented foods you may already know: kimchi, gochujang, mirin. 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The easy recipes in A Beginner's Guide to Japanese Fermentation showcase the health benefits and amazing flavors these superfoods have to offer!\u003c\/p\u003e","brand":"Tavola Books","offers":[{"title":"Default Title","offer_id":48019013894302,"sku":null,"price":19.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9784805317471.jpg?v=1784850500"},{"product_id":"the-japanese-art-of-pickling-and-fermenting-preserving-vegetables-and-family-traditions","title":"The Japanese Art of Pickling and Fermenting","description":"\u003cp\u003eDiscover the centuries-old practices of Japanese pickling and fermenting, and learn to make delicious, preserved vegetables at home.\u003c\/p\u003e\u003cp\u003e2026 James Beard Award Nominee. Discover the centuries-old practices of Japanese pickling and fermenting, and learn to make delicious preserved vegetables at home.\u003c\/p\u003e\u003cp\u003eIn The Japanese Art of Pickling and Fermenting, preserving expert Yoko Nakazawa shares her lifelong passion of pickling and fermenting ingredients using age-old techniques that have been passed down the generations. Nakazawa grew up in rural Japan and helped her parents preserve the glut of their vegetable patch every season. Her mother taught her how to preserve food using ancient Japanese fermenting techniques to make Amazuke (sweet vinegar pickles); Asazuke (quick pickles); Kasa zuke (sake lees pickles); Misozuke (miso pickles); Nukazuke (rice bran pickles); and more. Upon moving to Australia, Nakazawa started to grow and preserve her own vegetables and became inspired to share her knowledge and recipes for pickling and fermenting all kinds of produce, including daikon, cucumber, cabbage, carrot, onion, garlic, ginger, umeboshi, even eggs, and chrysanthemum leaves!\u003c\/p\u003e\u003cp\u003eIn this book Nakazawa explains the difference between these pickles and ferments, and guides us through the preserving process, from salt ratios and chopping techniques to fermenting times and storage. 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Every Japanese family has their own tsukemono recipes handed down through the generations.\u003c\/p\u003e\u003cp\u003eIn Japanese Pickled Vegetables, dietician and fermented food expert Machiko Tateno has collected more than 120 easy, healthy recipes for pickled, preserved and fermented vegetables. These pickle recipes use ingredients that are easily available in the West—including asparagus, cabbage, eggplant, zucchini, tomatoes, garlic, daikon, turnips and squashes, olive oil, honey and yogurt. More adventurous cooks can try their hand at traditional Japanese pickled vegetables like burdock root, bitter melon, lotus root and wasabi greens.\u003c\/p\u003e\u003cp\u003eThe recipes are cross-referenced by vegetable and pickling method. A chapter on regional pickling recipes and styles lets home cooks learn more about the traditional art of tsukemono in Japan—from Tokyo to rural farm villages. 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