Drawing on the food traditions of her childhood in Japan and her experience growing and fermenting vegetables in Australia, Nakazawa combines hands-on instruction with the seasonal thinking behind Japanese preserving.
Drawing on the food traditions of her childhood in Japan and her experience growing and fermenting vegetables in Australia, Nakazawa combines hands-on instruction with the seasonal thinking behind Japanese preserving.
Drawing on the food traditions of her childhood in Japan and her experience growing and fermenting vegetables in Australia, Nakazawa combines hands-on instruction with the seasonal thinking behind Japanese preserving.
Drawing on the food traditions of her childhood in Japan and her experience growing and fermenting vegetables in Australia, Nakazawa combines hands-on instruction with the seasonal thinking behind Japanese preserving.
Drawing on the food traditions of her childhood in Japan and her experience growing and fermenting vegetables in Australia, Nakazawa combines hands-on instruction with the seasonal thinking behind Japanese preserving.
Drawing on the food traditions of her childhood in Japan and her experience growing and fermenting vegetables in Australia, Nakazawa combines hands-on instruction with the seasonal thinking behind Japanese preserving.
Drawing on the food traditions of her childhood in Japan and her experience growing and fermenting vegetables in Australia, Nakazawa combines hands-on instruction with the seasonal thinking behind Japanese preserving.
Drawing on the food traditions of her childhood in Japan and her experience growing and fermenting vegetables in Australia, Nakazawa combines hands-on instruction with the seasonal thinking behind Japanese preserving.
Drawing on the food traditions of her childhood in Japan and her experience growing and fermenting vegetables in Australia, Nakazawa combines hands-on instruction with the seasonal thinking behind Japanese preserving.
Drawing on the food traditions of her childhood in Japan and her experience growing and fermenting vegetables in Australia, Nakazawa combines hands-on instruction with the seasonal thinking behind Japanese preserving.
Smith Street Books

The Japanese Art of Pickling & Fermenting | Japanese Preserving

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Pickling & Fermenting Guidebook by Yoko Nakazawa

A practical introduction to the Japanese traditions of preserving vegetables through pickling and fermentation. Yoko Nakazawa explains not just what to make, but the processes that make it work, from salt ratios and preparation to fermentation times and safe storage.

Drawing on the food traditions of her childhood in Japan and her experience growing and fermenting vegetables in Australia, Nakazawa combines hands-on instruction with the seasonal thinking behind Japanese preserving.

It’s both a useful guide for anyone wanting to start fermenting at home and an insight into a much older food culture built around preserving the harvest.

  • Hardback
  • 288 pages
  • 231 × 187 mm
  • ISBN: 9781923239135
  • Publisher: Smith Street Books
  • Author: Yoko Nakazawa

    Yoko Nakazawa, born and raised in Japan, has resided in Australia since 2013. Growing up with a father who cultivated vegetables and a mother who expertly cooked and preserved them, Yoko developed a profound appreciation for traditional Japanese practices and fermented foods. Her expertise includes making miso pastes, fermenting pickles, furoshiki wrapping, calligraphy, and kintsugi. As an active cultural ambassador, Yoko conducts cooking and cultural workshops using vegetables she grows, emphasizing the celebration of seasons with fresh produce. She also regularly attends farmers’ markets, sharing the flavors of authentic miso paste and pickles.

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