Reddit reviews Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen
We found 4 Reddit comments about Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen. Here are the top ones, ranked by their Reddit score.
Andrews McMeel Publishing
I'm a bit of a cookbook junkie, so I have a bunch to recommend. I'm interpreting this as "good cookbooks from cuisines in Asia" so there are some that are native and others that are from specific restaurants in the US, but I would consider these legit both in terms of the food and the recipes/techniques. Here are a few of my favorites:
Pan-Asian
Burmese
Cambodian
Chinese
Indian
Indonesia
Japanese
Korean
Malaysian
Middle Eastern
Philippine
Russian
Sri Lankan
Taiwanese
Thailand
Turkish
Vietnamese
(edit: screwed up a couple links)
I messed up the title. Here it is on amazon.
https://www.amazon.com/Preserving-Japanese-Way-Traditions-Fermenting/dp/1449450881
I've never tried anything of the sort, but maybe look for a book on the subject? Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen sounds like it could be of interest.
> [...] Recipe methods range from the ultratraditional— Umeboshi (Salted Sour Plums), Takuan (Half-Dried Daikon Pickled in Rice Bran), and Hakusai (Fermented Napa Cabbage)— to the modern: Zucchini Pickled in Shoyu Koji, Turnips Pickled with Sour Plums, and Small Melons in Sake Lees. Preserving the Japanese Way also introduces and demystifies one of the most fascinating ingredients to hit the food scene in a decade: koji. Koji is neither new nor unusual in the landscape of Japan fermentation, but it has become a cult favorite for quick pickling or marinades[...]
(Note that I haven't read it and this isn't an endorsement, just the results of a quick search.)
I have these three that I like quite a bit:
Japan: The Cookbook
Preserving the Japanese Way
The Gaijin Cookbook