NukazukeＴｈｅ　Ｊａｐａｎｅｓｅ　Ａｒｔ　ｏｆ　Ｆｅｒｍｅ

Nukazuke fermented pickles are superfoods that promote good gut health!

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!

Yamada 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:
●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!

This comprehensive guide to a traditional Japanese fermentation method will help you eat more delicious and healthy meals!

『はじめる、続ける。 ぬか漬けの基本』（グラフィック社刊）英訳版
ぬか床の作り方から野菜・魚・肉の漬け方、旬の食材、レシピ、効能まで、ぬか漬けの基本とその魅力を紹介する一冊。カラー写真とイラストとともに解説されているので、これからぬか漬けをはじめる人に最適な入門書です。