| Description |
xxxiii, 365 pages : color illustrations ; 26 cm |
| Bibliography |
Includes bibliographical references (page 355) and index. |
| Contents |
Preserving a way of life -- Salt, wind, and sun -- Miso -- Soy sauce -- Fish sauce -- Rice vinegar, sour plums, and persimmons -- Koji, sake lees, and rice bran -- Tofu, natto, and Konnyaku -- Katsuobushi, Konbu, and Niboshi -- Chile peppers and kimchee -- Sake, Shochu, and tea -- Afterword: The Snow of 2014 -- Glossary of Japanese produce -- Fruits and vegetables by pickling method. |
| Subject |
Cooking, Japanese.
|
|
Food -- Preservation -- Japan.
|
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Japanese -- Food -- Preservation.
|
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Canning and preserving.
|
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Salting of food.
|
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Fermentation.
|
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Fermented foods.
|
| Genre/Form |
Cookbooks.
|
| Added Author |
Tanis, David, writer of foreword.
|
|
Miura, Kenji, 1956- photographer.
|
| ISBN |
9781449450885 (hardcover) |
|
1449450881 (hardcover) |
|
