ENG: Nukazuke: The Japanese Art of Fermented Pickling
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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!
- 128 pages
- Size: 7.5” W x 9.75“ H x 0.75"DÂ
- Approx. 1.19lb
- Language:Â English
- Product #: JT500
- Code: NWS
Â
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!
- 128 pages
- Size: 7.5” W x 9.75“ H x 0.75"DÂ
- Approx. 1.19lb
- Language:Â English
- Product #: JT500
- Code: NWS
Original: $19.99
-65%$19.99
$7.00Description
Â
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!
- 128 pages
- Size: 7.5” W x 9.75“ H x 0.75"DÂ
- Approx. 1.19lb
- Language:Â English
- Product #: JT500
- Code: NWS
