Discover the art of Japanese pickling and fermenting with this carefully curated gift set. Perfect for home cooks, fermentation enthusiasts and anyone curious about traditional Japanese flavours, this set combines Yoko’s expert guidance with authentic ingredients to help you craft your own preserved delicacies.
At the heart of the bundle is The Japanese Art of Pickling and Fermenting by Yoko Nakazawa, a beautifully illustrated guide packed with step-by-step recipes, techniques and cultural insights. From tangy tsukemono to richly flavoured fermented sauces, this book unlocks the secrets of Japan’s timeless preservation methods.
The bundle includes a selection of premium gluten free ingredients that play a key role in pickling and fermentation:
Gluten-Free Tamari Soy Sauce
A naturally brewed umami-rich soy sauce, essential for seasoning pickles and marinades, and adding depth to fermented dishes.
Brown Sugar from Okinawa and Kagoshima
Traditional unrefined kokuto sugar fuels fermentation, balances acidity and enhances the natural sweetness of pickled vegetables.
Red Sake Kasu Vinegar (3 year aged)
Made from sake lees, this unique vinegar introduces gentle acidity and subtle umami, perfect for creating nuanced pickling liquids and dressings.
Fresh Yuzu Juice from Kito
Adds fragrant citrus brightness to pickles and fermented sauces, helping to lift and balance the flavours.
Each ingredient is carefully chosen to complement the techniques in Nakazawa’s book, providing you with the perfect starting point to explore pickling and fermenting in your own kitchen.
Contents:
Allergens: Soybeans
