Discover the centuries-old practices of Japanese pickling and fermenting, and learn to make delicious, preserves at home.
Pickling and fermenting is more than preserving food; it connects the past, present and the future, continuing a knowledge passed down through generations. In Japan, pickles are magical. Thanks to the wisdom and experience of those who came before, age-old techniques have been able to capture a moment in time that can be carried into the future.
Growing up in rural Japan, Yoko Nakazawa helped her parents grow and preserve the glut of their vegetable patch, enjoying this bounty through simple home-cooked meals. Upon moving to Australia, Yoko continued this legacy by maintaining her own garden and sharing her knowledge and recipes for pickling and fermenting through hands-on workshops.
In The Japanese Art of Pickling and Fermenting, Yoko opens the world of otsukemono (‘pickles’ in Japanese) and shares her lifelong passion for these ancient practises by unveiling a wider picture of regional produce and how they reflect the flavours of the year. From spring’s wild vegetables, early summer’s plums, autumn’s chrysanthemum flowers and winter’s yuzu, Yoko introduces each season and ensures these traditions are kept alive.
Explaining the difference between pickles and ferments, The Japanese Art of Pickling and Fermenting is a comprehensive guide to preserving processes; from salt ratios and chopping techniques to fermenting times and storage, as well as the fermented seasonings that make up the variety of tsuke doko (pickling beds).
Each recipe is accompanied by a pickling time, so whether you are after a quick Turnip & Persimmon Asakuze in two minutes or preparing for the day ahead with an overnight Cucumber & Garlic Beer Zuke, you can also enjoy the fulfilling process of developing the rich, flavourful taste of Tofu Misozuke that has been pickled in miso for a week or the smooth and refined flavour of Umesha Plum Wine that has been bottled for a year.
Yoko Nakazawa, born and raised in Japan, has resided in Australia since 2013. Growing up with a father who cultivated vegetables and a mother who expertly cooked and preserved them, Yoko developed a profound appreciation for traditional Japanese practices and fermented foods. Her expertise includes making miso pastes, fermenting pickles, furoshiki wrapping, calligraphy, and kintsugi.
As an active cultural ambassador, Yoko conducts cooking and cultural workshops using vegetables she grows, emphasizing the celebration of seasons with fresh produce. She also regularly attends farmers’ markets, sharing the flavours of authentic miso paste and pickles.
