Preserving the Japanese Way

Once you’ve pickled all the cucumbers, red onions, and radishes you possibly want to
pickle, what’s next? Japan has an ancient preserving tradition that encompasses everything from, yes, cucumbers, to salted sour plums (umeboshi), cabbage, carrot, and so much more. 

Nancy Singleton Hachisu, the author of Japanese Farm Food, brings us the guide on preserving the Japanese way—the way producers in her rural village in Japan do things—with 125 non-scientific yet refined recipes.

https://food52.com/shop/products/2454-preserving-the-japanese-way-by-nancy-singleton-hachisu