Cookbook giveaway – Preserving the Japanese Way

August 11, 2015 by
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Preserving the Japanese WayPreserving the Japanese Way introduces Japanese methods of salting, pickling, and fermenting that are approachable and easy to integrate into a Western cooking repertoire. The book offers a clear road map for preserving fruits, vegetables, and fish through a nonscientific, farm- or fisherman-centric approach, and also introduces and demystifies one of the most fascinating ingredients to hit the food scene in a decade: koji. Read our interview with author Nancy Silverton Hachisu to learn more about the book, and visit the World Calendar of Cookbook Events to view details of her book tour.

We’re delighted to offer 5 copies of Preserving the Japanese Way to EYB Members in the US and Canada only.  One of the entry options is to answer the following question in the comments section of this blog post:

Which traditional Japanese preserved food most intrigues you?

Please note that you must be signed into the Rafflecopter contest before posting the comment or your entry won’t be counted. Entries from non-Members or from Members outside the US and Canada will be discarded. If you are not already a Member, you can join at no cost. The contest ends September 8, 2015.

Category: Cookbook Giveaways

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55 Comments

  • adrienneyoung  on  August 11, 2015

    Umeboshi! I would love to try to make umeboshi for myself.

  • pandapotamus  on  August 12, 2015

    ginger!

  • sbh2006  on  August 12, 2015

    Umeboshi and ginger!

  • Sally  on  August 12, 2015

    Anything with shio koji.

  • vinochic  on  August 12, 2015

    I just tried making Umeshu, for the first time. Its still brewing, so not sure of the results yet… But I would love to try Umeboshi as well! And miso!

  • sir_ken_g  on  August 12, 2015

    I have been making a small number of Japanese pickles for years.
    I would love to try something using napa cabbage

  • AGENT99  on  August 12, 2015

    takuan sounds interesting

  • sarahcooks  on  August 12, 2015

    I know more about Korean preserves than Japanese (I've made kimchee) so I'd like to learn more, particularly the quick morning preserves mentioned in the article.

  • trudys_person  on  August 12, 2015

    I know nothing about Japanese pickles, but I'm fascinated. I think I'd start with the morning pickles …

  • southerncooker  on  August 12, 2015

    I'd love to learn how to make pickled ginger since I enjoy it in restaurants.

  • sillyvy  on  August 12, 2015

    ginger!

  • Larkspur  on  August 13, 2015

    I like to pickle and ferment in general but the making miso would be interesting

  • sgump  on  August 13, 2015

    Yes, takuan (and myouga, but I guess you asked for just one).

  • TastingKauai  on  August 14, 2015

    One time I made miso with a Japanese woman. There were a group of us, mashing cooked soybeans and hand mixing it with koji. Afterwards, we ate sushi together. It was a lovely afternoon, but I never got to try the final product so I would love to make miso.

  • knitgirl86  on  August 14, 2015

    I would like to learn more about making pickles with miso.

  • rashaye  on  August 14, 2015

    Miso!

  • joanhuguet  on  August 14, 2015

    Miso!

  • herby  on  August 14, 2015

    Ginger

  • PatriciaW  on  August 14, 2015

    Homemade miso sounds amazing. What a great gift!

  • IsaSim  on  August 14, 2015

    Persimmons

  • tazbrooke  on  August 14, 2015

    It is difficult to choose, so many I find intriguing. Today's choice would be umeboshi since I have some states in the refrigerator.

  • JanScholl  on  August 14, 2015

    There is this pickled squash they serve at the sushi place near me. It's very yellow. I need some.

  • lindaeatsherbooks  on  August 15, 2015

    I've wanted to try making natto for a while.

  • lhudson  on  August 15, 2015

    I do not know much about Japanese preserving and would love to learn.

  • Sfgordon  on  August 15, 2015

    I love ginger and umeboshi and have loved using miso as a marinade or flavoring in all sorts of dishes. And I think pickled lotus root is really pretty but didn't love the flavor… I went to Japan several years ago and was fascinated by the variety of pickles on offer at most stores/markets. Some of that stuff probably isn't available outside Japan but I'd love to learn more about it.

  • gourmet.jo  on  August 15, 2015

    pickled daikon and umeboshi – wonderful stuff! I love all styles of preserving and am always looking for new recipes, techniques and traditions.

  • ladibyrd  on  August 16, 2015

    I'm definitely intrigued by umeboshi.

  • earthnfire  on  August 16, 2015

    umeboshi, ginger and miso – can't go wrong

  • Allegra  on  August 17, 2015

    Would love to try making anything with nuka. Making natto sounds pretty swell, too.

  • sabrina7  on  August 17, 2015

    I do not know anything about Japanese preserving, but I love to preserve so new recipes and techniques sound like fun!

  • ccav  on  August 18, 2015

    Umeboshi and dried daikon!

  • matag  on  August 19, 2015

    Lemons

  • rchesser  on  August 19, 2015

    Pickled Ginger, I love it!

  • sbh2006  on  August 20, 2015

    I lived in Japan for six months and took four cooking classes there (including one with Elizabeth Andoh at her Taste of Culture school), but have to admit with not being more than passingly familiar with Japanese preserving (other than umeboshi and admiring piles of pickles at Nishiki market in Kyoto!!). Would LOVE to win a copy of this and try my hand at preserving!

  • monique.potel  on  August 21, 2015

    i am interested by anything fermented including plums and pickles i hope to get this book and i have a US address

  • tjnelson1hotmail  on  August 21, 2015

    Pickled ginger

  • GillB  on  August 22, 2015

    Pickled Ginger

  • thecharlah  on  August 23, 2015

    Miso

  • tangaloor  on  August 26, 2015

    I would love to try making miso

  • lils74  on  August 28, 2015

    For me it's pickles… I love Japanese pickles and want to learn to make more of them.

  • linded  on  August 29, 2015

    I'd love to make takuan -it's my favorite pickle. Also anything with shiso, because I have a giant red shiso plant in my garden.

  • CaitlinMairi  on  August 29, 2015

    Ginger. I always ask for extra when we get sushi and it never seems to be enough! Yum!

  • purplefoodie  on  August 29, 2015

    Seaweed for m!

  • mightyme  on  August 29, 2015

    miso or ginger

  • auntietina  on  August 30, 2015

    After reading the interview with the author I want to try natto. I'm sure it will be one of those things you either love or hate.

  • Jmolaei  on  August 30, 2015

    Scallions w miso

  • pgarcia  on  August 30, 2015

    I don't know about "intrigued," but miso is what I know the most about! I would love to learn more.

  • Beckiemas  on  August 30, 2015

    Natto – I just don't understand it! But I would love to.

  • Siegal  on  August 31, 2015

    I know so little about Japanese preserving!! So I'll have to say pickles ginger I must learn

  • nicolthepickle  on  August 31, 2015

    I would like to try the salted cabbage. Although I think this book would have wonderful insight into lots of recipes for me.

  • hillsboroks  on  September 1, 2015

    We absolutely love the pickles at our local Japanese restaurant and would love to make them at home.

  • ChefClaireFVS  on  September 1, 2015

    I am really interested in learning about fermenting soy sauce and fish sauce. I would also like to learn about Sake! I work on a farm so learning about all the different ways of pickling vegetables is exciting.

  • wjsisung  on  September 2, 2015

    Ginger but I want to learn more

  • Larkspur  on  September 8, 2015

    Everything! But I always have a huge Shiso crop in my garden and would love to preserve it

  • kbennall  on  September 9, 2015

    I know almost nothing about Japanese preserving – European, Korean, Chinese, middle eastern, yes. But about Japan, I'd love to but don't.

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