Overview

"""An introduction to the Japanese method of pickling in a reusable bed of fermented rice bran--a medium that is easy to prepare and maintain at home.""--"

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9784805317907

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Reviews

"""Nukazuke: The Japanese Art of Fermented Pickling is a beautifully and profusely illustrated culinary instruction manual for the making and the use of Nukazuke fermented pickles in an impressive variety of palate pleasing, appetite satisfying, health promoting dishes that would grace any formal or informal dining occasion."" —Midwest Book Review ""A beginner-friendly guide to this traditional Japanese method of pickling your food by burying it in a bed of fermented rice bran and germ. Yamada walks you through setting up your fermentation bed, the best produce to use—she recommends trying avocado! —and how to pickle seafood before grilling."" —Epicurious"

"""Nukazuke: The Japanese Art of Fermented Pickling is a beautifully and profusely illustrated culinary instruction manual for the making and the use of Nukazuke fermented pickles in an impressive variety of palate pleasing, appetite satisfying, health promoting dishes that would grace any formal or informal dining occasion."" —Midwest Book Review"

Author Information

Nami Yamada is a medicinal herbal chef, nutritional researcher and international Chinese herbalist. She is a graduate of Beijing University of Traditional Chinese Medicine, where she now serves as the head of the Dietary Research Institute. She studied under Suzuko Take, the representative of Tokyo Yakuzen Institute, and learned about traditional Chinese medicinal cooking and dietary healing methods. She has produced and explained fermented food and medicinal herb recipes for magazines and television and held workshops at her studio in Japan. She is an advocate for Japan's traditional food culture and has published several books on the subject of nukazuke and healthy eating.

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