The Japanese Art of Pickling & Fermenting

By Yoko Nakazawa
Yoko Nakazawa is a preserving expert who grew up in rural Japan learning traditional pickling and fermenting methods from her family. Now based in Australia, she shares practical knowledge and recipes inspired by both Japanese food traditions and seasonal home growing.

A thoughtful and practical guide to preserving vegetables, this book explores traditional Japanese pickling and fermenting techniques through recipes, methods, and personal stories. It is a beautiful reference for anyone interested in home preserving, seasonal cooking, and Japanese food culture.

Product Features:

• Size: 23.8 × 20.1 cm
• 288 pages, hardback
• ISBN: 9781923239135
• Published in 2025

Fun Fact: Tsukemono, Japan’s traditional pickled vegetables, have been eaten for over 1,300 years and were originally developed as a way to preserve produce through the colder months before refrigeration.