Preserving the Japanese Way introduces Japanese methods of salting, pickling, and fermenting that are approachable and easy to integrate into a Western cooking repertoire.

This book offers a clear road map for preserving fruits, vegetables, and fish through a non-scientific, farm or fisherman centric approach. An essential backdrop to the 125 recipes outlined in this book are the producers and the artisanal products used to make these salted and fermented foods. The more than 350 arresting photos document an authentic view of the inner circle of Japanese life.

Readers can see the barrel maker, fish sauce producer, artisanal vinegar company, 200 hundred-year-old sake producer, and traditional morning pickle markets with local grandmas still selling their wares. Recipe methods range from the ultratraditional: Umeboshi (Salted Sour Plums) - to the modern: Zucchini Pickled in Shoyu Koji and Small Melons in Sake Lees.

Preserving the Japanese Way also introduces and demystifies one of the most fascinating ingredients to hit the food scene in a decade: koji. Koji is neither new nor unusual in the landscape of Japan fermentation, but it has become a cult favourite for quick pickling or marinades. This is a book about community, seasonality as the root of preserved food, and ultimately about why both are relevant in our lives today.