{"product_id":"the-japanese-art-of-pickling-and-fermenting","title":"The Japanese Art of Pickling and Fermenting","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eDiscover the centuries-old practices of Japanese pickling and fermenting, and learn to make delicious preserved vegetables at home.\u003cbr\u003e\u003cbr\u003e\u003c\/em\u003e\u003c\/strong\u003e\u003cem\u003eIn The Japanese Art of Pickling and Fermenting,\u003c\/em\u003e 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\n\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. Along the way, she shares personal stories from her childhood and experiences growing and fermenting vegetables in Australia, making this volume not only a practical guide filled valuable knowledge, but also a book filled with love.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan style=\"color: #808080;\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan style=\"color: #808080;\"\u003e\u003cbr\u003eRizzoli\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv id=\"left-rail-top\" class=\"product-body clearfix\"\u003e\n\u003cdiv id=\"mobile-second-product-detail\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"right-rail-top\" class=\"right-rail\"\u003e\n\u003cdiv id=\"desktop-also-by-author\" data-return-id=\"mobile-also-by-author\"\u003e\n\u003ca name=\"#alsobyauthor\" id=\"alsobyauthor\"\u003e\u003c\/a\u003e\n\u003cdiv class=\"slot author-also-by 9781984856654 isbn-related show\"\u003e\n\u003cdiv class=\"product-author-also-by\" id=\"by-author\" data-work-author-list=\"2136068\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Rizzoli","offers":[{"title":"Default Title","offer_id":46966598041835,"sku":"9781923239135","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0508\/1061\/files\/9781923239135_845ceac1-bdb9-41fb-b751-d2c0813036f1.jpg?v=1760577244","url":"https:\/\/store.hammer.ucla.edu\/products\/the-japanese-art-of-pickling-and-fermenting","provider":"Hammer Museum Store","version":"1.0","type":"link"}