Overview

Nukazuke fermented pickles are superfoods that promote good gut health! This book provides an exciting 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. Author Nami Yamada is a dietary expert, chef and herbalist, and she provides instructions for 60 fermented pickles including unusual ones made from ingredients like daikon radish, lotus root, shiitake mushrooms, apples, garlic and tofu! Yamada also provides 30 delightful recipes showing you how to incorporate your fermented nukazuke pickles into daily Japanese-style meals, with delicious and nutritious dishes like: Futomaki Sushi Rolls with Pickled Tuna Pickled Apple and Napa Cabbage Salad Stir-fried Summer Vegetables with Pork and Soybean Miso Mackerel Simmered with Nukazuke Fermented Rice Bran And dozens of other wholesome and delicious recipes, including desserts! This comprehensive guide to a traditional Japanese fermentation method will help you eat more delicious and healthy meals!

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9784805317907

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"""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"

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