Good Food
Preserving, the Japanese Way
Nancy Singleton Hachisu originally moved to rural Japan to teach English for a year but, instead, fell in love with a farmer and has now lived there for 26 years. Her new book, Preserving the Japanese Way , looks at traditional methods of salting, pickling and fermenting that can be integrated into your own everyday kitchen repertoire.
By Evan Kleiman • • 1 min readNancy Singleton Hachisu originally moved to rural Japan to teach English for a year but, instead, fell in love with a farmer and has now lived there for 26 years. Her new book, Preserving the Japanese Way, looks at traditional methods of salting, pickling and fermenting that can be integrated into your own everyday kitchen repertoire.
She shares a recipe for Shiso Rolls with Miso on the Good Food blog.
Music: " Window Shopping" by Sharon Jones & The Dap-Kings
