Japan Fermented
The Complete Guide to Miso, Soy Sauce and the Living Foods of Japan
- AuthorAki Wakamatsu
- PublisherTakikawa TOKOTOKO Kids LLC
- CategoryJapan Guides & Culture
- ISBN1990000157790
- FormatEPUB ebook
About this book
Technique books teach you to ferment at home. This one takes you to where Japan ferments.
Japan Fermented is the first English guide to walk all eight families of Japanese fermented food in one volume — 200 entries, each in one traveller's format: where it belongs, how it is made, its signature style, and where to go to meet it. Forty misos from Hatcho's two-year soybean darkness to Kyoto's sweet white Saikyo. Thirty-five soy sauces, from Yuasa, the town where soy sauce was born, to Kagoshima's famously sweet bottles. Black vinegar aged in sunlit pot fields, Mito natto in its straw bundles, Kyoto's three great pickles, funazushi — the fermented carp that is sushi's ancestor — fish sauces, koji itself, and Okinawa's cheese-like tofu-yo.
It is also honest: where a famous neighbour is a salt cure rather than a ferment (umeboshi), an aged food rather than a ferment (black garlic), or not a ferment at all (kanimiso), the entry says so. No shop hours or prices are invented; the towns, markets and brewery quarters are the directions, because traditions outlast timetables.
Open it by family to learn a craft, or by prefecture to turn any trip to Japan into a tasting route.
Written and created in Japan by Japanese author Aki Wakamatsu. Published by Takikawa TOKOTOKO Kids LLC, a Japanese publisher in Hokkaido, Japan. Authentic Japanese content, carefully made in Japan — not mass-produced.
