Nukazuke: The Japanese Art of Fermented Pickling
Author: Nami Yamada
ISBN: 9784805317907
RM90.00
Publisher,Tuttle Publishing
Publication Date,
Format, Paperback
Weight,
No. of Pages, 128
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Nukazuke fermented pickles are superfoods that promote good gut health!
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!
Yamada also provides 30 delightful recipes showing you how to incorporate your fermented nukazuke pickles into daily Japanese-style meals, with delicious and nutritious dishes like:
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!
Yamada also provides 30 delightful recipes showing you how to incorporate your fermented nukazuke pickles into daily Japanese-style meals, with delicious and nutritious dishes like:
- Futomaki Sushi Rolls with Pickled Tuna
- Pickled Apple and Napa Cabbage Salad
- Stir-fried Summer Vegetables with Pork and Soybean Miso
- Mackerel Simmered with Nukazuke Fermented Rice Bran
- And dozens of other wholesome and delicious recipes, including desserts!
This comprehensive guide to a traditional Japanese fermentation method will help you eat more delicious and healthy meals!
About the Author
Nami Yamada is a medicinal herbal chef, nutritional researcher and international Chinese herbalist. She is a graduate of Beijing University of Traditional Chinese Medicine, where she now serves as the head of the Dietary Research Institute. She studied under Suzuko Take, the representative of Tokyo Yakuzen Institute, and learned about traditional Chinese medicinal cooking and dietary healing methods. She has produced and explained fermented food and medicinal herb recipes for magazines and television and held workshops at her studio in Japan. She is an advocate for Japan's traditional food culture and has published several books on the subject of nukazuke and healthy eating.
