Nukazuke The Japanese Art of Fermented Picling

Nukazuke fermented pickles are superfoods that promote good gut health!
This book provides an exciting introduction to the homestyle Japanese method of pickling in a reusable bed of fermented rice bran--a medium that is easy to prepare and maintain. 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!

Yamada also provides 30 delightful recipes showing you how to incorporate your fermented nukazuke pickles into daily Japanese-style meals, with dishes like:

Futomaki Sushi Rolls with Pickled Tuna
Pickled Apple and Napa Cabbage Salad
Stir-fried Summer Vegetables with Pork and Soybean Miso
Mackerel Simmered with Nukazuke Fermented Rice Bran
And dozens of other wholesome and delicious recipes, including desserts!