The Resource Preserving the Japanese way : traditions of salting, fermenting, and pickling for the modern kitchen, Nancy Singleton Hachisu ; foreword by David Tanis ; photographs by Kenji Miura
Preserving the Japanese way : traditions of salting, fermenting, and pickling for the modern kitchen, Nancy Singleton Hachisu ; foreword by David Tanis ; photographs by Kenji Miura
Resource Information
The item Preserving the Japanese way : traditions of salting, fermenting, and pickling for the modern kitchen, Nancy Singleton Hachisu ; foreword by David Tanis ; photographs by Kenji Miura represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Chemeketa Cooperative Regional Library Service (CCRLS).This item is available to borrow from 1 library branch.
Resource Information
The item Preserving the Japanese way : traditions of salting, fermenting, and pickling for the modern kitchen, Nancy Singleton Hachisu ; foreword by David Tanis ; photographs by Kenji Miura represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Chemeketa Cooperative Regional Library Service (CCRLS).
This item is available to borrow from 1 library branch.
- Summary
- Collects over one hundred recipes that incorporate Japanese methods of salting, pickling, and fermenting, including such offerings as salted cherry blossoms, fish sauce fried rice, pickled young shallots, and kelp-wicked flounder
- Language
- eng
- Extent
- xxxiii, 365 pages
- Contents
-
- Preserving a way of life
- Salt, wind, and sun
- Miso
- Soy sauce
- Fish sauce
- Rice vinegar, sour plums, and persimmons
- Koji, sake lees, and rice bran
- Tofu, natto, and Konnyaku
- Katsuobushi, Konbu, and Niboshi
- Chile peppers and kimchee
- Sake, Shochu, and tea
- Afterword: The Snow of 2014
- Glossary of Japanese produce
- Fruits and vegetables by pickling method
- Isbn
- 9781449450885
- Label
- Preserving the Japanese way : traditions of salting, fermenting, and pickling for the modern kitchen
- Title
- Preserving the Japanese way
- Title remainder
- traditions of salting, fermenting, and pickling for the modern kitchen
- Statement of responsibility
- Nancy Singleton Hachisu ; foreword by David Tanis ; photographs by Kenji Miura
- Subject
-
- Cookbooks
- trueCookbooks
- Cooking, Japanese
- trueCooking, Japanese
- trueFermentation
- Fermentation
- trueFermented foods
- Fermented foods
- trueFood -- Preservation
- Food -- Preservation
- Food -- Preservation -- Japan
- Japan
- Japanese -- Food
- Japanese -- Food | Preservation
- Salting of food
- Salting of food
- trueCanning and preserving
- Canning and preserving
- Cookbooks
- Language
- eng
- Summary
- Collects over one hundred recipes that incorporate Japanese methods of salting, pickling, and fermenting, including such offerings as salted cherry blossoms, fish sauce fried rice, pickled young shallots, and kelp-wicked flounder
- Cataloging source
- TOH
- http://library.link/vocab/creatorName
- Hachisu, Nancy Singleton
- Dewey number
- 641.4/089/956
- Illustrations
- illustrations
- Index
- index present
- LC call number
- TX724.5.J3
- LC item number
- H334 2015
- Literary form
- non fiction
- Nature of contents
- bibliography
- http://library.link/vocab/relatedWorkOrContributorDate
- 1956-
- http://library.link/vocab/relatedWorkOrContributorName
-
- Tanis, David
- Miura, Kenji
- http://library.link/vocab/subjectName
-
- Cooking, Japanese
- Food
- Japanese
- Canning and preserving
- Salting of food
- Fermentation
- Fermented foods
- Canning and preserving
- Fermented foods
- Food
- Cookbooks
- Japanese
- Salting of food
- Food
- Cooking, Japanese
- Fermentation
- Canning and preserving
- Cooking, Japanese
- Fermentation
- Fermented foods
- Food
- Salting of food
- Japan
- http://bibfra.me/vocab/relation/writerofforeword
- Ho3dt-glU5U
- Label
- Preserving the Japanese way : traditions of salting, fermenting, and pickling for the modern kitchen, Nancy Singleton Hachisu ; foreword by David Tanis ; photographs by Kenji Miura
- Link
- Bibliography note
- Includes bibliographical references (page 355) and index
- Carrier category
- volume
- Carrier category code
-
- nc
- Carrier MARC source
- rdacarrier
- Content category
- text
- Content type code
-
- txt
- Content type MARC source
- rdacontent
- Contents
- Preserving a way of life -- Salt, wind, and sun -- Miso -- Soy sauce -- Fish sauce -- Rice vinegar, sour plums, and persimmons -- Koji, sake lees, and rice bran -- Tofu, natto, and Konnyaku -- Katsuobushi, Konbu, and Niboshi -- Chile peppers and kimchee -- Sake, Shochu, and tea -- Afterword: The Snow of 2014 -- Glossary of Japanese produce -- Fruits and vegetables by pickling method
- Control code
- ocn910566575
- Dimensions
- 26 cm
- Extent
- xxxiii, 365 pages
- Isbn
- 9781449450885
- Lccn
- 2014931306
- Media category
- unmediated
- Media MARC source
- rdamedia
- Media type code
-
- n
- Other physical details
- color illustrations
- System control number
- (OCoLC)910566575
- Label
- Preserving the Japanese way : traditions of salting, fermenting, and pickling for the modern kitchen, Nancy Singleton Hachisu ; foreword by David Tanis ; photographs by Kenji Miura
- Link
- Bibliography note
- Includes bibliographical references (page 355) and index
- Carrier category
- volume
- Carrier category code
-
- nc
- Carrier MARC source
- rdacarrier
- Content category
- text
- Content type code
-
- txt
- Content type MARC source
- rdacontent
- Contents
- Preserving a way of life -- Salt, wind, and sun -- Miso -- Soy sauce -- Fish sauce -- Rice vinegar, sour plums, and persimmons -- Koji, sake lees, and rice bran -- Tofu, natto, and Konnyaku -- Katsuobushi, Konbu, and Niboshi -- Chile peppers and kimchee -- Sake, Shochu, and tea -- Afterword: The Snow of 2014 -- Glossary of Japanese produce -- Fruits and vegetables by pickling method
- Control code
- ocn910566575
- Dimensions
- 26 cm
- Extent
- xxxiii, 365 pages
- Isbn
- 9781449450885
- Lccn
- 2014931306
- Media category
- unmediated
- Media MARC source
- rdamedia
- Media type code
-
- n
- Other physical details
- color illustrations
- System control number
- (OCoLC)910566575
Subject
- Cookbooks
- trueCookbooks
- Cooking, Japanese
- trueCooking, Japanese
- trueFermentation
- Fermentation
- trueFermented foods
- Fermented foods
- trueFood -- Preservation
- Food -- Preservation
- Food -- Preservation -- Japan
- Japan
- Japanese -- Food
- Japanese -- Food | Preservation
- Salting of food
- Salting of food
- trueCanning and preserving
- Canning and preserving
- Cookbooks
Genre
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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.ccrls.org/portal/Preserving-the-Japanese-way--traditions-of/G6qaJG-OLJA/" typeof="Book http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.ccrls.org/portal/Preserving-the-Japanese-way--traditions-of/G6qaJG-OLJA/">Preserving the Japanese way : traditions of salting, fermenting, and pickling for the modern kitchen, Nancy Singleton Hachisu ; foreword by David Tanis ; photographs by Kenji Miura</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.ccrls.org/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.ccrls.org/">Chemeketa Cooperative Regional Library Service (CCRLS)</a></span></span></span></span></div>
