Preserving the Japanese Way

Preserving the Japanese Way

Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen

Book - 2015
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Preserving the Japanese Way introduces Japanese methods of salting, pickling, and fermenting that are approachable and easy to integrate into a Western cooking repertoire.

This book offers a clear road map for preserving fruits, vegetables, and fish through a non-scientific, farm or fisherman centric approach. An essential backdrop to the 125 recipes outlined in this book are the producers and the artisanal products used to make these salted and fermented foods. The more than 350 arresting photos document an authentic view of the inner circle of Japanese life. Readers can see the barrel maker, fish sauce producer, artisanal vinegar company, 200 hundred-year-old sake producer, and traditional morning pickle markets with local grandmas still selling their wares.

Recipe methods range from the ultratraditional: Umeboshi (Salted Sour Plums)-- to the modern: Zucchini Pickled in Shoyu Koji and Small Melons in Sake Lees. Preserving the Japanese Way also introduces and demystifies one of the most fascinating ingredients to hit the food scene in a decade: koji. Koji is neither new nor unusual in the landscape of Japan fermentation, but it has become a cult favourite for quick pickling or marinades. This is a book about community, seasonality as the root of preserved food, and ultimately about why both are relevant in our lives today.
Publisher: Kansas City, Missouri : Andrews McMeel Publishing, [2015]
ISBN: 9781449450885
Characteristics: xxxiii, 365 pages : color illustrations ; 26 cm


From Library Staff

Preserving the Japanese Way , nominated for a 2016 James Beard Award in the International Cookbook category, introduces Japanese methods of salting, pickling, and fermenting that are approachable and easy to integrate into a Western cooking repertoire. Documentary-quality photo essays reveal the ... Read More »

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Feb 16, 2019

I would echo the comments taking issue with the tone of the writing and the depth of treatment, however I am willing to overlook these negatives. Many of the recipes and methods covered by the book do not appear anywhere else in print, and enthusiasts of Japanese food will find much of interest. The photos are high quality and very engaging. I would take the recipes with a 'grain of salt', as they would benefit from know-how obtained either firsthand or through other books on preservation, fermentation, and Japanese cooking.

Jan 11, 2017

I found this a rather reader unfriendly book. Instead of walking me through a new appreciation for a style of preserving I was unfamiliar with, the author seems to be talking down to her audience and it left me unimpressed and disinterested.

Jul 03, 2016

This book was nearly unreadable. It left me with the impression that they author wrote it in English, translated it to Japanese, and then sent it round-trip back to English.

I waited for months to pick it up and returned it to the library the next day.


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