The Japanese Art of Pickling and Fermenting
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Description
Pickling and fermentation have long been central to Japanese cooking, preserving seasonal ingredients while developing complex flavours and textures.
The Japanese Art of Pickling and Fermenting introduces these traditional methods of food preservation and their place in Japanese culinary culture. Exploring the relationship between ingredients, time and fermentation, the book offers an introduction to techniques that make use of seasonal produce and reduce food waste.
A considered addition to the kitchen bookshelf for those interested in Japanese food, preserving and traditional cooking practices.
By Yoko Nakazawa
Shipping
Standard Tracked Delivery
£5.50, or free on orders over £75. Please allow 2–4 working days for delivery.
Next Day Tracked Delivery
£9.50. Order by midday Monday to Friday for next working day delivery.
Orders placed after midday or at weekends will be processed the following working day.
For international shipping enquiries, please contact orders@petershamnurseries.com.
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