The Japanese Art of Pickling & Fermenting

Discover the timeless tradition of Japanese pickles - otsukemono, where preserving food marks the beginning of a deeper journey. More than a culinary technique, pickling and fermenting connects the past, present and future, linking people and places across generations.

Rooted in gratitude for nature's seasonal rhythms, this book invites you to slow down, savour the process and learn the ancient , and sometimes modern, techniques of Japanese pickling and fermenting.

From quick, refreshing asazuke to richly fermented classics, such as nukazuke and aged misozuke, the recipes are approachable and nourishing, bringing flavour, texture and balance to every meal.

Hardback
288 Pages
239 x 197mm