Nukazuke fermented pickles are superfoods that promote good gut health! This book provides an
exciting introduction to the Japanese method of pickling in a reusable bed of fermented rice
bran--a medium that is easy to prepare and maintain at home. Author Nami Yamada is a dietary
expert chef and herbalist and she provides instructions for 60 fermented pickles including
unusual ones made from ingredients like daikon radish lotus root shiitake mushrooms apples
garlic and tofu! Yamada also provides 30 delightful recipes showing you how to incorporate your
fermented nukazuke pickles into daily Japanese-style meals with delicious and nutritious
dishes like: Futomaki Sushi Rolls with Pickled Tuna Pickled Apple and Napa Cabbage Salad
Stir-fried Summer Vegetables with Pork and Soybean Miso Mackerel Simmered with Nukazuke
Fermented Rice Bran And dozens of other wholesome and delicious recipes including desserts!
This comprehensive guide to a traditional Japanese fermentation method will help you eat more
delicious and healthy meals!
