Nukazuke: The Japanese Art of Fermented Pickling

Nukazuke fermented pickles are superfoods that promote good gut health! nThis book provides an exciting introduction to the Japanese method of pickling in a reusable bed of fermented rice bran--a medium that is easy to prepare and maintain at home. Author Nami Yamada is a dietary expert, chef and herbalist, and she provides instructions for 60 fermented pickles including unusual ones made from ingredients like daikon radish, lotus root, shiitake mushrooms, apples, garlic and tofu! n nYamada also provides 30 delightful recipes showing you how to incorporate your fermented nukazuke pickles into daily Japanese-style meals, with delicious and nutritious dishes like: nn n- Futomaki Sushi Rolls with Pickled Tuna n- Pickled Apple and Napa Cabbage Salad n- Stir-fried Summer Vegetables with Pork and Soybean Miso n- Mackerel Simmered with Nukazuke Fermented Rice Bran n- And dozens of other wholesome and delicious recipes, including desserts! nThis comprehensive guide to a traditional Japanese fermentation method will help you eat more delicious and healthy meals!