Preserving the Japanese Way
Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen
Published on 27. February 2025
Book
Paperback/Softback
400 pages
978-1-5248-9476-4 (ISBN)
Description
"Nancy Hachisu's deep and intimate knowledge of Japanese food culture comes from living most of her life in Japan, married into a farming family, and then beyond what she learned from them, she has relentlessly explored the country's many varied preservation traditions. Her guidance and recipes reflect meticulous research and refinement. This book is the most thorough overall resource that I know of in English on Japanese food preservation techniques."
- Sandor Ellix Katz, author of The Art of Fermentation, Wild Fermentation, and other books
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 local Japanese communities that support these long-established preservation practices. It is by Nancy Singleton Hachisu, author of Japanese Farm Food.
Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen offers a clear road map for preserving fruits, vegetables, and fish through a nonscientific, 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 of 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 document an authentic view of the inner circle of Japanese life. Recipe methods range from the ultratraditional- Umeboshi (Salted Sour Plums), Takuan (Half-Dried Daikon Pickled in Rice Bran), and Hakusai (Fermented Napa Cabbage)- to the modern: Zucchini Pickled in Shoyu Koji, Turnips Pickled with Sour Plums, 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 favorite for quick pickling or marinades. Preserving the Japanese Way is a book about community, seasonality as the root of preserved food, and ultimately about why both are relevant in our lives today.
- Sandor Ellix Katz, author of The Art of Fermentation, Wild Fermentation, and other books
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 local Japanese communities that support these long-established preservation practices. It is by Nancy Singleton Hachisu, author of Japanese Farm Food.
Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen offers a clear road map for preserving fruits, vegetables, and fish through a nonscientific, 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 of 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 document an authentic view of the inner circle of Japanese life. Recipe methods range from the ultratraditional- Umeboshi (Salted Sour Plums), Takuan (Half-Dried Daikon Pickled in Rice Bran), and Hakusai (Fermented Napa Cabbage)- to the modern: Zucchini Pickled in Shoyu Koji, Turnips Pickled with Sour Plums, 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 favorite for quick pickling or marinades. Preserving the Japanese Way is a book about community, seasonality as the root of preserved food, and ultimately about why both are relevant in our lives today.
Reviews / Votes
"Nancy's encouraging and expert voice in this book is a guiding light that shines awareness on disappearing food traditions. It simultaneously creates new interest in how easily we can all build delicious, healthy flavors in home cooking everywhere by using the Japanese way. I became fascinated with Japanese culture and craftsmanship, especially home cooking and traditional methods of preserving seasonal foods, during the time I lived in the countryside in Nagano prefecture. This book feels like a family heirloom containing thoughts on preserving that way of life. It is more than a collection of recipes on salting, pickling and fermentation. Nancy shares her personal, daily experiences of cooking and raising a family in rural Japan surrounded by a community of people who care deeply about food. This is an authentic introduction to the intriguing world of Japanese home cooking and craft."(Michael Anthony, Executive Chef, Gramercy Tavern) "I find myself reaching for all of Nancy's books in the kitchen, but Preserving the Japanese Way is my new favorite for long projects. The book helps you understand Japanese preservation and makes it easy to succeed!"
(Flynn McGarry, Chef/Co-Owner GEM, NYC) "I love this book. It has become a source of information and inspiration that I come back to all the time. A foundational piece of work for any cook interested in the roots of preserving, fermentation, connection to ingredients and respect for tradition. Nancy is generous with her knowledge, storytelling, with her practical guidance and insight into Japanese culture and experiences. I'm very grateful to have cooked with Nancy and when I read her books I can see and feel the passion and dedication she has for food and sharing knowledge with others. This book is a must for those who want to learn the techniques of capturing season abundance, add depth of flavour to dishes and lead a healthy flavourful life!"
(Jo Barrett, Chef, Co-Founder Wildpie) "Preserving the Japanese Way has quickly become an invaluable resource at Houseman. Nancy gives deep cultural and historical background while also offering up recipes that are rigorous and specific. It's an impactful book that will change the way you cook whether you operate a restaurant kitchen or one at home."
(Ned Baldwin, Chef/owner Houseman NYC) "In Japan, pickling, fermenting, and salting are elevated as a delicious and refined art form, one that Nancy Singleton Hachisu has mastered. This is a gorgeous, thoughtful-dare I say spiritual-guide to the world of Japanese pickling written with clarity and a deep respect for technique and tradition. Nancy understands that salting cherry blossoms and drying squid aren't just about preserving foods-it's about preserving a way of life." (Rick Bayless, author of Authentic Mexican and owner of Frontera Grill) "In her first gorgeous book, Nancy delved into the soul of Japanese country cooking. In this stunning new volume, we are introduced to the myriad ways of preserving and fermenting that, like the writing and photography, highlight the gentle elegance and beautiful patience of Japanese cookery." (Edward Lee, author of Smoke & Pickles and owner of 610 Magnolia) "Even if you never yearned to make your own miso or pickle your own vegetables, this beautiful book will change your mind. It's almost impossible to flip through these pages without wanting to join Nancy Singleton Hachisu in the lovely meditation of her cooking. This book is unlike anything else out there, and every serious cook will want to own it." (Ruth Reichl, author of Tender at the Bone and former editor-in-chief of Gourmet Magazine) "The author's introductions to traditional craftspeople, well-known chefs, culinary experts, and entrepreneurs transport readers around the globe, creating a cookbook that reads like a hard-to-put-down novel or a travel diary." (Library Journal, Library Journal)
More details
Language
English
Place of publication
Kansas City
United States
Product notice
Paperback (trade)
With flaps
Dimensions
Height: 244 mm
Width: 204 mm
Thickness: 31 mm
Weight
1238 gr
ISBN-13
978-1-5248-9476-4 (9781524894764)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Person
Native Californian Nancy Singleton Hachisu is a Stanford graduate married to a Japanese farmer since 1988. The early 1930s Hachisu family farmhouse has been the center for many events celebrating traditional agrarian customs such as Tokanya, rice planting, and mochi pounding. Her first book, Japanese Farm Food, was praised in the New York Times, the Los Angeles Times, and the London Times. As one of the top cookbooks of 2012, it was featured in Food & Wine's Best of the Best Cookbooks, Vol. 16 and nominated by the IACP for the Julia Child Award (Best First Book). The French edition, Japon, la cuisine a la ferme, includes a preface by Joel Robuchon and won the World Gourmand Award for Best Translation in 2013. Dutch and Japanese editions were published in 2015. Hachisu appears frequently in the Japanese media, documenting her preserving and farm food life as well as visits to artisanal producers in more remote areas of Japan to advocate for Japan's disappearing food traditions.