At her farmers market stall in rural Victoria, Australia, Yoko Nakazawa realized that people outside Japan didn¡¯t know how to eat Japanese pickles.
¡°That was a shock,¡± she says. Nowadays, she has a ready answer for customers who ask how to enjoy them: ¡°Once you have the pickles, you can make so many dishes.¡±
Her debut cookbook, ¡°,¡± offers an in-depth look at her passion for this food preservation process. To make the 125 recipes authentic and accessible to a global audience, the vegetables used are, for the most part, widely available and prepared with intrinsically Japanese techniques ¡ª buried in beds of buckwheat husks or enriched after aging in sake lees.
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