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Currently reading "Preserving, the Japanese way" by Nancy Hachisu.

In the books she talks about the different ways that food is preserved in Japan, with miso, salt, soy sauce, rice bran etc. She gives really detailed descriptions.

By reading it, I was able to identify a type of pickle someone gave me last year, called Narazuke. It's the best tsukemono I've ever had (pictured below). It's daikon pickled in sake lees.

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Merveilles

Revel in the marvels of the universe. We are a collective of forward-thinking individuals who strive to better ourselves and our surroundings through constant creation. We express ourselves through music, art, games, and writing. We also put great value in play. A warm welcome to any like-minded people who feel these ideals resonate with them.