PDF Download Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen, by Nancy Singleton Hachisu
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Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen, by Nancy Singleton Hachisu
PDF Download Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen, by Nancy Singleton Hachisu
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About the Author
Native Californian Nancy Singleton Hachisu has lived with her Japanese farmer husband and three sons in their traditional Japanese farmhouse for the last 27 years in rural Japan, where she served as leader of a local Slow Food convivium for more than a decade. Her first book, Japanese Farm Food (Andrews McMeel, September 2012), was praised in the New York Times, London Times, the LA Times and more. TBS and Fuji TV are currently documenting Hachisu's preserving and farm food life in rural Saitama as well as her visits to artisanal producers in more remote areas of Japan.
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Product details
Hardcover: 400 pages
Publisher: Andrews McMeel Publishing (August 11, 2015)
Language: English
ISBN-10: 1449450881
ISBN-13: 978-1449450885
Product Dimensions:
8.2 x 1.5 x 9.9 inches
Shipping Weight: 3.2 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
49 customer reviews
Amazon Best Sellers Rank:
#31,533 in Books (See Top 100 in Books)
This is really a fabulous book, one that you can dip into when relaxing with lots of information about the food and the traditional methods of preserving. And one that you can try making some Japanese preserves, I must confess that when I first saw the book my interest was pricked, but I never thought I would make anything in the book, but the recipes are so do-able. The ingredients aren't hard to find and the methods are easy to follow. A really instructive and interesting book into the cooking, tradition and culture of a cuisine we love to eat. Now we can have a hand in making it ourselves. This book was supplied to me via NetGalley in return for a honest and unbiased review
Lush, beautiful, and definitely a storybook as much as a cookbook. I live in an area where Japanese markets are not difficult to find so I can source some of the special ingredients without much effort. If you live in an area where that's not the case, there's always online shopping. Either way, this is a good book for learning about Japanese food AND culture from an American immigrant's perspective. It's a heavy, tactile book and delightful to flip through while reading snippets of this and that. I recommend it for those who enjoy food, stories, travel, and understanding other cultures. If all you want is recipies, maybe this isn't for you. But maybe it is.
Can't say enough good things about this author and her line of books on living in Japan! They are definitely more "culture/history/slice of life" books than a cookbook though. But they are huge like a college text book full of amazing details and beautiful pictures. This lady is so passionate about living the authentic, old school way of Japanese life! She won multiple awards for her historical culture preserving efforts and anyone who has an interest in Japanese culture will love these books on her farm life. I bough both for my young teenage daughter for Christmas who really loves Japan and she was thrilled! I would recommend you buy both the preserving and the farm food book as they go together like a series.
This is a lovely book and it has lots of information but, I would say for the average person who doesn't have access to products from a Japanese market, it could be difficult to locate some of the items used in the recipes. Still, I like the book for its cultural information. The photos are lovely and it has beautiful binding.
This is a very well written and educational book about methods of pickling and fermenting in Japan. The love of natural artisan products is clear and the photography is great! I tried a variety of the simpler pickling recipes and I couldn't tell if the results were good. The ingredients discussions are detailed and inspiring which are the best parts of the book. However, as a Japanese American, I grew up eating and making some simple pickles and the texture and tastes of the recipes are quite different from what I'm accustomed and prefer.
Just getting into the book now, but it is very thorough and educational outside of having some amazing recipes. A primer on Japan and the Japanese household as much as it is preserving methods. Excited to keep reading!
Very informative. It would have been nicer to see more actual recipes for fermentation and preserving, but the sheer amount of history makes up for the lack thereof.
My son, a chef, loved this book. It is full of beautiful pictures as well as great recipes which are very unique to the typical American palate. He is looking forward to trying out the recipes and using it as inspiration for new creations.
This book covers so many vegetables and fish preservation methods each with multiple recipes. Also gives some back story and best times of the year to do certain fermentations. This was really a great buy and can't wait to try out the recipes!
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