Reddit 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.

Cookbooks, Food & Wine
Books
Canning & Preserving
Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen
Andrews McMeel Publishing
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4 Reddit comments about Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen:

u/retailguypdx · 4 pointsr/Chefit

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

u/wilma316 · 3 pointsr/Chefit
u/HelloYesThisIsDuck · 2 pointsr/AskCulinary

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.)

u/dubarubdubdub · 1 pointr/Cooking

I have these three that I like quite a bit:

Japan: The Cookbook

Preserving the Japanese Way

The Gaijin Cookbook