The Japanese Art of Pickling and Fermenting: Preserving Vegetables and Family Traditions

Publisher Marketing: Yoko Nakazawa was born and raised in Japan and has resided in Australia since 2013. Growing up with a father who cultivated vegetables and a mother who expertly cooked and preserved them, Nakazawa 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, Nakazawa conducts cooking and cultural workshops using the 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. Publisher Marketing : Discover the centuries-old practices of Japanese pickling and fermenting, and learn to make delicious preserved vegetables at home.

Format: Hardcover | Pages: 288 | Publication Date: 2025-09-30