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ENG: Nukazuke: The Japanese Art of Fermented Pickling

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ENG: Nukazuke: The Japanese Art of Fermented Pickling

 

This book provides an exciting introduction to the Japanese method of pickling in a reusable bed of fermented rice bran—a 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 mushrooms, apples, garlic and tofu!

  • 128 pages
  • Size: 7.5” W x 9.75“ H x 0.75"D 
  • Approx. 1.19lb
  • Language: English
  • Product #: JT500
  • Code: NWS
    $6.00

    Original: $19.99

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    ENG: Nukazuke: The Japanese Art of Fermented Pickling—

    $19.99

    $6.00

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    This book provides an exciting introduction to the Japanese method of pickling in a reusable bed of fermented rice bran—a 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 mushrooms, apples, garlic and tofu!

    • 128 pages
    • Size: 7.5” W x 9.75“ H x 0.75"D 
    • Approx. 1.19lb
    • Language: English
    • Product #: JT500
    • Code: NWS