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In The Japanese Art of Pickling and Fermenting, preserving expert Yoko Nakazawa shares her lifelong passion of pickling and fermenting ingredients using age-old techniques that have been passed down the generations.
Yoko grew up in rural Japan and helped her parents preserve the glut of their vegetable patch every season using ancient Japanese fermenting techniques. Upon moving to Australia, Yoko started to grow and preserve her own vegetables and began sharing her knowledge and recipes for pickling and fermenting all kinds of produce.
In this book Yoko explains the difference between pickles and ferments, and guides us through the preserving process, from salt ratios and chopping techniques to fermenting times and storage. Along the way, Yoko shares personal stories from her childhood and experiences growing and fermenting vegetables in Australia, making this book not only a practical guide filled valuable knowledge, but also a book filled with love.

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Bringing balance, colour and flavour to the family table, osozai are everyday dishes in Japanese home cooking. Bright salads, quick pickles, simmered vegetables and satisfying mains - simple, home-style dishes designed to fit everyday life and be enjoyed together.

Featuring 80 accessible recipes made for sharing, this cookbook showcases the food Meg grew up eating - pumpkin nimono, hakusai pickles - and the food she now cooks at home for friends and family - kara-age, miso butter corn, smashed cucumber and edamame salad.

Whether you're new to miso, dashi and mirin or looking to build a regular spread, you'll find dishes to cook on repeat and make your own. This is modern Japanese cooking at its best: thoughtful, nourishing and full of joy.

'This book is so much more than the dishes. It's about community'

NANCY SINGLETON HACHISU, AUTHOR OF JAPAN: THE COOKBOOK

'A balanced collection of tasty recipes that could work in any home, all of which I will happily add to my own family repertoire'

ANDREW McCONNELL, CHEF AND RESTAURATEUR

'Transform not only a meal, but the way we gather, nourish and connect'

HELEN GOH, AUTHOR OF BAKING AND THE MEANING OF LIFE

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In this striking, highly personal volume, acclaimed cookbook author Nancy Singleton Hachisu introduces readers to the regional chefs and artisans at the heart of Japan's unique food culture. Bringing to bear more than three decades of life in the Japanese countryside and over a decade as a food writer and champion of artisanal Japanese food traditions, she offers unique recipes, spectacular photographs and insightful essays about chefs and producers across Japan.

The 140 recipes--created by seven remarkable Japanese chefs--use local, seasonal ingredients to deliver intense, sophisticated flavors in an approachable way. Each of these Franco-Japanese, Italianate-Japanese and classic, yet modern Japanese dishes have been meticulously tested in the author's home kitchen. Readers will find here:

Essays on regional producers of artisanal food items ranging from sea greens and umeboshi to potato flour, air-dried fish, miso, soy sauce and Japanese malt whisky
Refreshing starters such as Squid and Yugao Gourd Salad with Shiso Vinaigrette, and Smoked Pacific Saury with Pickled Myoga and Chrysanthemum
Savory mains such as Salt-Grilled Butterfish with Smashed Tofu, and Grilled Pigeon, Clam, Taro, Leeks & Dried Treviso
Japanese influenced Franco and Italianate dishes such as Snapper with Yuzu Beurre Blanc and Abalone with Sweet Potato and Abalone Liver Risotto
And many more plant- and seafood-focused dishes

Hachisu's passion for food traditions is shared by the chefs and artisans--making this book an inspiration for anyone who appreciates food on a deeply personal level. Yet it is also a cookbook to be splashed on, marked up, and used to reproduce the very best that Japanese cuisine has to offer in their own kitchens.",{"_813":829,"_815":1014,"_789":1015},{"_813":829,"_815":839,"_789":1213},"Tuttle Publishing",{"_813":829,"_815":820,"_789":842},{"_813":829,"_815":844,"_789":845},{"_813":829,"_815":847,"_789":848},{"_813":829,"_815":1022,"_789":1218},"NATIONAL & REGIONAL CUISINE_JAPAN; COOKERY / FOOD & DRINK ETC; SOCIAL & CULTURAL HISTORY_USA; HISPANIC & LATINO STUDIES_USA",{"_813":829,"_815":850,"_789":1220},"2026-06-05",{"_813":829,"_815":853,"_789":1027},{"_813":856,"_815":731,"_789":857},{"_813":856,"_815":859,"_789":860},{"_813":856,"_815":862,"_789":860},{"_813":856,"_815":864,"_789":1226},"22/04/2026",{"_813":856,"_815":867,"_789":1228},"70.0",{"_813":856,"_815":869,"_789":1230},"7",{"_813":872,"_815":873,"_789":874},{"_813":872,"_815":731,"_789":874},{"_813":872,"_815":877,"_789":747},{"_813":872,"_815":879,"_789":747},{"_813":872,"_815":881,"_789":882},{"_813":872,"_815":884,"_789":882},{"_813":872,"_815":886,"_789":882},{"_813":872,"_815":888,"_789":882},{"_813":872,"_815":890,"_789":891},{"_813":872,"_815":893,"_789":891},{"_813":872,"_815":895,"_789":896},{"_813":872,"_815":898,"_789":896},{"_766":1244},[1245],{"_769":116,"_770":-5,"_130":1246,"_209":1247,"_780":1251,"_786":1252,"_17":1189,"_790":1254,"_792":1255},"gid://shopify/ProductVariant/45851945828549",{"_773":1248,"_775":776,"_130":1249,"_35":1192,"_778":1250},"The Art and Craft of Japanese Cooking Cover Image","gid://shopify/ProductImage/41335376806085",1542,{"_782":783,"_784":1228},[1253],{"_751":752,"_789":1189},"9784805319895",{"_794":1256},[1257],{"_797":1258},{"_799":116,"_133":1259},{"_751":729},{"_130":1261,"_17":1262,"_742":1263,"_761":1264,"_810":1266,"_764":1312},"gid://shopify/Product/8416078692549","Japanese Cuisine. from Miso to Matcha: A Culinary Discovery in 150 Tips","japanese-cuisine-from-miso-to-matcha-a-culinary-discovery-in-150-tips",{"_35":1265},"https://cdn.shopify.com/s/files/1/0625/6679/3413/files/978-90-209-7855-1.jpg?v=1757042079",[1267,1268,1270,1271,-5,1273,1274,1275,1277,1279,1281,-5,1283,1285,1286,1287,-5,-5,1288,1290,-5,-5,1292,-5,1293,1294,-5,1295,-5,1297,-5,1299,1300,-5,1301,1302,-5,1303,1304,-5,1305,1306,-5,1307,1308,-5,1309,1310,-5,1311],{"_813":814,"_815":17,"_789":1262},{"_813":814,"_815":817,"_789":1269},"RYLANT INGE",{"_813":814,"_815":820,"_789":821},{"_813":814,"_815":823,"_789":1272},"LANNOO",{"_813":814,"_815":826,"_789":1201},{"_813":829,"_815":830,"_789":831},{"_813":829,"_815":17,"_789":1276},"Japanese Cuisine. from Miso to Matcha",{"_813":829,"_815":1007,"_789":1278},"A Culinary Discovery in 150 Tips",{"_813":829,"_815":817,"_789":1280},"Inge Rylant",{"_813":829,"_815":837,"_789":1282},"With vibrant illustrations and captivating chapters, this guide helps you to uncover the authentic tastes of Japan, whether you're dining in an izakaya--a Japanese eatery--or browsing the aisles of a Japanese supermarket.

Dive into the rich flavors of Japanese cuisine with this illustrated guide that takes you on a culinary journey. This compact book is a treasure trove of information on iconic Japanese dishes and ingredients, from miso to mochi, tofu to tempura. Perfect for adventurous home cooks, curious travelers, and anyone eager to explore the Japanese kitchen beyond sushi and ramen. With vibrant illustrations and captivating chapters, this guide helps you to uncover the authentic tastes of Japan, whether you're dining in an izakaya--a Japanese eatery--or browsing the aisles of a Japanese supermarket. A visual feast and a flavorful journey in one!",{"_813":829,"_815":839,"_789":1284},"Antique Collectors' Club",{"_813":829,"_815":820,"_789":842},{"_813":829,"_815":844,"_789":845},{"_813":829,"_815":847,"_789":848},{"_813":829,"_815":850,"_789":1289},"2025-09-08",{"_813":829,"_815":853,"_789":1291},"160",{"_813":856,"_815":731,"_789":857},{"_813":856,"_815":859,"_789":860},{"_813":856,"_815":862,"_789":860},{"_813":856,"_815":864,"_789":1296},"20/02/2026",{"_813":856,"_815":867,"_789":1298},"60.0",{"_813":856,"_815":869,"_789":1045},{"_813":872,"_815":873,"_789":874},{"_813":872,"_815":731,"_789":874},{"_813":872,"_815":877,"_789":747},{"_813":872,"_815":879,"_789":747},{"_813":872,"_815":881,"_789":882},{"_813":872,"_815":884,"_789":882},{"_813":872,"_815":886,"_789":882},{"_813":872,"_815":888,"_789":882},{"_813":872,"_815":890,"_789":891},{"_813":872,"_815":893,"_789":891},{"_813":872,"_815":895,"_789":896},{"_813":872,"_815":898,"_789":896},{"_766":1313},[1314],{"_769":116,"_770":-5,"_130":1315,"_209":1316,"_780":1320,"_786":1321,"_17":1262,"_790":1323,"_792":1324},"gid://shopify/ProductVariant/45070550466757",{"_773":1317,"_775":776,"_130":1318,"_35":1265,"_778":1319},"Japanese Cuisine. from Miso to Matcha Cover Image","gid://shopify/ProductImage/39311041593541",1396,{"_782":783,"_784":1298},[1322],{"_751":752,"_789":1262},"9789020978551",{"_794":1325},[1326],{"_797":1327},{"_799":116,"_133":1328},{"_751":729},"relatedProductsCollectionUrl","/collections/shop-all?shopify_products%5BrefinementList%5D%5Bmeta.categories.sub_merged%5D%5B0%5D=FOOD+%26+DRINK","relatedProductsFirstSubCategory","city","columbus","actionData","errors"]

Japanese Home Cooking (mini)

by Maori Murota