Nukazuke: The Japanese Art of Fermented Pickling (Nami Yamada)

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Nukazuke: The Japanese Art of Fermented Pickling (Nami Yamada)Nukazuke fermented pickles are superfoods that promote good gut health! This book provides an exciting introduction to the Japanese method of pickling in a reusable bed of fermented rice brana medium that is easy to prepare and maintain at home. Author Nami Yamada is a dietary expert, chef and herbalist, and she provides instructions for 60 fermented pickles including unusual ones made from ingredients like daikon radish, lotus root, shiitake

Each section links a specific territory with a key theme—fermentation

make the olive oil

New York Times

" The expression nush-e joon

spicy sausage

Included throughout are bios and interviews with grain farmers

Through beautiful photography and detailed instruction

they got industrious—canning

like Spaghetti Vongole and Zia Gisella’s Braised Calamari Pasta

North Carolina’s Benne on Eagle

and the ethics involved in dairying

Delight your friends and family (and yourself) with 100 delicious cookies from NYT Cooking