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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