The Japanese Art of Pickling & Fermenting
The Japanese Art of Pickling & Fermenting
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Thames & Hudson Books:
Code: BK-9135
Discover the timeless tradition of Japanese pickles - otsukemono, where preserving food marks the beginning of a deeper journey. More than a culinary technique, pickling and fermenting connects the past, present and future, linking people and places across generations.
Rooted in gratitude for nature's seasonal rhythms, this book invites you to slow down, savour the process and learn the ancient , and sometimes modern, techniques of Japanese pickling and fermenting.
From quick, refreshing asazuke to richly fermented classics, such as nukazuke and aged misozuke, the recipes are approachable and nourishing, bringing flavour, texture and balance to every meal.
Hardback
288 Pages
239 x 197mm
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Unique - with slight irregularities in size, glaze and texture, no two pieces are the same
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Robust - dishwasher and microwave safe (except a few of the crackle glazes)
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Our products are made with love and care in Japan, but it’s with you where their story lives on. And for that to happen, we need to make sure they arrive with you in one piece! We carefully wrap each item in bubble wrap and traditional Japanese newspapers (you’ll often find a Japanese crossword or sudoku to solve!). You’ll also receive a short guide on how to care for and cherish your new tableware. Sustainability is important to us and we’re working hard on ways to keep items safe while being kind to the planet, too.
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