Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen (Nancy Singleton Hachisu) *Signed* Professional While many people enjoy an

While many people enjoy an almost cult-like reverence for Japanese cuisine

Santa Cruz rum fix

with chapters on cultivation

plus a refreshing Roselle-Rooibos Drink that will satisfy any sweet tooth

Enrique Olvera is a leading talent on the gastronomic stage

Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen (Nancy Singleton Hachisu) *Signed* Professional While many people enjoy anSigned bookplate mounted inside! Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen offers a clear road map for preserving fruits, vegetables, and fish through a nonscientific, farm or fisherman centric approach. An essential backdrop to the 125 recipes outlined in this book are the producers and the artisanal products used to make these salted and fermented foods. The more than 350 arresting photos of