Japanese Art of Pickling & Fermenting
Regular price
€33.99
14 days return policy
Shipping & Delivery
A01=Yoko Nakazawa
ancient food traditions.
ancient preservation techniques
Australian food culture
Australian food writer
Author_Yoko Nakazawa
beginner-friendly fermenting
Category=WBW
childhood food memories
chopping techniques
cultural heritage in food
easy pickling recipes
eq_bestseller
eq_food-drink
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
family recipes for preservation
fermentation process
fermented foods
fermented vegetable dishes
fermenting recipes
fermenting times
fermenting with local produce
food culture
food for health
food preservation
growing vegetables for preserving
hand-illustrated recipes
health benefits of pickles
health-conscious food preservation
homemade ferments
homemade pickling
Japan-inspired cooking
Japanese cooking techniques in Australia
Japanese culinary traditions
Japanese fermenting
Japanese food culture
Japanese food trends
Japanese pickling techniques
local vegetable fermentation
Michelle Mackintosh design
natural food preservation
personal stories in food
preserving at home
preserving produce
preserving vegetables
salt ratios
self-sustaining food techniques
simple fermenting processes
sustainable culinary practices
sustainable food practices
The Japanese Art of Pickling & Fermenting
traditional Japanese methods
Yoko Nakazawa
Product details
- ISBN 9781923239135
- Weight: 1120g
- Dimensions: 187 x 231mm
- Publication Date: 02 Sep 2025
- Publisher: Smith Street Books
- Publication City/Country: AU
- Product Form: Hardback
Secure
checkout
Fast Shipping
Easy returns
Discover the centuries-old practices of Japanese pickling and fermenting, and learn to make delicious, preserved vegetables at home.
In The Japanese Art of Pickling and Fermenting, preserving expert Yoko Nakazawa shares her lifelong passion of pickling and fermenting ingredients using age-old techniques that have been passed down the generations.
Yoko grew up in rural Japan and helped her parents preserve the glut of their vegetable patch every season using ancient Japanese fermenting techniques. Upon moving to Australia, Yoko started to grow and preserve her own vegetables and began sharing her knowledge and recipes for pickling and fermenting all kinds of produce.
In this book Yoko explains the difference between pickles and ferments, and guides us through the preserving process, from salt ratios and chopping techniques to fermenting times and storage. Along the way, Yoko shares personal stories from her childhood and experiences growing and fermenting vegetables in Australia, making this book not only a practical guide filled valuable knowledge, but also a book filled with love.
In The Japanese Art of Pickling and Fermenting, preserving expert Yoko Nakazawa shares her lifelong passion of pickling and fermenting ingredients using age-old techniques that have been passed down the generations.
Yoko grew up in rural Japan and helped her parents preserve the glut of their vegetable patch every season using ancient Japanese fermenting techniques. Upon moving to Australia, Yoko started to grow and preserve her own vegetables and began sharing her knowledge and recipes for pickling and fermenting all kinds of produce.
In this book Yoko explains the difference between pickles and ferments, and guides us through the preserving process, from salt ratios and chopping techniques to fermenting times and storage. Along the way, Yoko shares personal stories from her childhood and experiences growing and fermenting vegetables in Australia, making this book not only a practical guide filled valuable knowledge, but also a book filled with love.
Yoko Nakazawa, born and raised in Japan, has resided in Australia since 2013. Growing up with a father who cultivated vegetables and a mother who expertly cooked and preserved them, Yoko developed a profound appreciation for traditional Japanese practices and fermented foods. Her expertise includes making miso pastes, fermenting pickles, furoshiki wrapping, calligraphy, and kintsugi. As an active cultural ambassador, Yoko conducts cooking and cultural workshops using vegetables she grows, emphasizing the celebration of seasons with fresh produce. She also regularly attends farmers’ markets, sharing the flavors of authentic miso paste and pickles.
