This 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!

• 128 pages
• Size: 7.5” W x 9.75“ H x 0.75"D 
• Approx. 1.19lb
• Language: English
• Product #: JT500
• Code: NWS