Cookbook giveaway - Preserving the Japanese Way

Preserving the Japanese WayPreserving the Japanese Way introduces Japanese methods of salting, pickling, and fermenting that are approachable and easy to integrate into a Western cooking repertoire. The book offers a clear road map for preserving fruits, vegetables, and fish through a nonscientific, farm- or fisherman-centric approach, and also introduces and demystifies one of the most fascinating ingredients to hit the food scene in a decade: koji. Read our interview with author Nancy Silverton Hachisu to learn more about the book, and visit the World Calendar of Cookbook Events to view details of her book tour.

We're delighted to offer 5 copies of Preserving the Japanese Way to EYB Members in the US and Canada only.  One of the entry options is to answer the following question in the comments section of this blog post:

Which traditional Japanese preserved food most intrigues you?

Please note that you must be signed into the Rafflecopter contest before posting the comment or your entry won't be counted. Entries from non-Members or from Members outside the US and Canada will be discarded. If you are not already a Member, you can join at no cost. The contest ends September 8, 2015.

55 Comments

  • adrienneyoung  on  8/11/2015 at 10:03 PM

    Umeboshi! I would love to try to make umeboshi for myself.

  • pandapotamus  on  8/12/2015 at 12:23 AM

    ginger!

  • sbh2006  on  8/12/2015 at 1:38 AM

    Umeboshi and ginger!

  • Sally  on  8/12/2015 at 6:11 AM

    Anything with shio koji.

  • vinochic  on  8/12/2015 at 1:10 PM

    I just tried making Umeshu, for the first time. Its still brewing, so not sure of the results yet... But I would love to try Umeboshi as well! And miso!

  • sir_ken_g  on  8/12/2015 at 3:34 PM

    I have been making a small number of Japanese pickles for years. I would love to try something using napa cabbage

  • AGENT99  on  8/12/2015 at 5:49 PM

    takuan sounds interesting

  • sarahcooks  on  8/12/2015 at 6:17 PM

    I know more about Korean preserves than Japanese (I've made kimchee) so I'd like to learn more, particularly the quick morning preserves mentioned in the article.

  • trudys_person  on  8/12/2015 at 8:18 PM

    I know nothing about Japanese pickles, but I'm fascinated. I think I'd start with the morning pickles ...

  • southerncooker  on  8/12/2015 at 8:57 PM

    I'd love to learn how to make pickled ginger since I enjoy it in restaurants.

  • sillyvy  on  8/12/2015 at 9:04 PM

    ginger!

  • Larkspur  on  8/13/2015 at 5:39 AM

    I like to pickle and ferment in general but the making miso would be interesting

  • sgump  on  8/13/2015 at 7:53 PM

    Yes, takuan (and myouga, but I guess you asked for just one).

  • TastingKauai  on  8/14/2015 at 4:14 AM

    One time I made miso with a Japanese woman. There were a group of us, mashing cooked soybeans and hand mixing it with koji. Afterwards, we ate sushi together. It was a lovely afternoon, but I never got to try the final product so I would love to make miso.

  • knitgirl86  on  8/14/2015 at 6:03 PM

    I would like to learn more about making pickles with miso.

  • rashaye  on  8/14/2015 at 6:06 PM

    Miso!

  • joanhuguet  on  8/14/2015 at 7:14 PM

    Miso!

  • herby  on  8/14/2015 at 7:38 PM

    Ginger

  • PatriciaW  on  8/14/2015 at 8:28 PM

    Homemade miso sounds amazing. What a great gift!

  • IsaSim  on  8/14/2015 at 8:55 PM

    Persimmons

  • tazbrooke  on  8/14/2015 at 9:34 PM

    It is difficult to choose, so many I find intriguing. Today's choice would be umeboshi since I have some states in the refrigerator.

  • JanScholl  on  8/14/2015 at 11:41 PM

    There is this pickled squash they serve at the sushi place near me. It's very yellow. I need some.

  • lindaeatsherbooks  on  8/15/2015 at 1:54 AM

    I've wanted to try making natto for a while.

  • lhudson  on  8/15/2015 at 8:06 AM

    I do not know much about Japanese preserving and would love to learn.

  • Sfgordon  on  8/15/2015 at 1:02 PM

    I love ginger and umeboshi and have loved using miso as a marinade or flavoring in all sorts of dishes. And I think pickled lotus root is really pretty but didn't love the flavor... I went to Japan several years ago and was fascinated by the variety of pickles on offer at most stores/markets. Some of that stuff probably isn't available outside Japan but I'd love to learn more about it.

  • gourmet.jo  on  8/15/2015 at 6:02 PM

    pickled daikon and umeboshi - wonderful stuff! I love all styles of preserving and am always looking for new recipes, techniques and traditions.

  • ladibyrd  on  8/16/2015 at 8:28 AM

    I'm definitely intrigued by umeboshi.

  • earthnfire  on  8/16/2015 at 8:42 AM

    umeboshi, ginger and miso - can't go wrong

  • Allegra  on  8/17/2015 at 11:13 AM

    Would love to try making anything with nuka. Making natto sounds pretty swell, too.

  • sabrina7  on  8/17/2015 at 3:43 PM

    I do not know anything about Japanese preserving, but I love to preserve so new recipes and techniques sound like fun!

  • ccav  on  8/18/2015 at 3:58 PM

    Umeboshi and dried daikon!

  • matag  on  8/19/2015 at 11:09 AM

    Lemons

  • rchesser  on  8/19/2015 at 8:56 PM

    Pickled Ginger, I love it!

  • sbh2006  on  8/20/2015 at 4:22 PM

    I lived in Japan for six months and took four cooking classes there (including one with Elizabeth Andoh at her Taste of Culture school), but have to admit with not being more than passingly familiar with Japanese preserving (other than umeboshi and admiring piles of pickles at Nishiki market in Kyoto!!). Would LOVE to win a copy of this and try my hand at preserving!

  • monique.potel  on  8/21/2015 at 10:52 AM

    i am interested by anything fermented including plums and pickles i hope to get this book and i have a US address

  • tjnelson1hotmail  on  8/21/2015 at 10:11 PM

    Pickled ginger

  • GillB  on  8/22/2015 at 4:50 AM

    Pickled Ginger

  • thecharlah  on  8/23/2015 at 12:37 PM

    Miso

  • tangaloor  on  8/26/2015 at 11:18 PM

    I would love to try making miso

  • lils74  on  8/28/2015 at 6:32 AM

    For me it's pickles… I love Japanese pickles and want to learn to make more of them.

  • linded  on  8/29/2015 at 3:22 PM

    I'd love to make takuan -it's my favorite pickle. Also anything with shiso, because I have a giant red shiso plant in my garden.

  • CaitlinMairi  on  8/29/2015 at 3:41 PM

    Ginger. I always ask for extra when we get sushi and it never seems to be enough! Yum!

  • purplefoodie  on  8/29/2015 at 4:18 PM

    Seaweed for m!

  • mightyme  on  8/29/2015 at 5:09 PM

    miso or ginger

  • auntietina  on  8/30/2015 at 2:35 AM

    After reading the interview with the author I want to try natto. I'm sure it will be one of those things you either love or hate.

  • Jmolaei  on  8/30/2015 at 7:43 AM

    Scallions w miso

  • pgarcia  on  8/30/2015 at 3:19 PM

    I don't know about "intrigued," but miso is what I know the most about! I would love to learn more.

  • Beckiemas  on  8/30/2015 at 9:25 PM

    Natto - I just don't understand it! But I would love to.

  • Siegal  on  8/31/2015 at 8:59 AM

    I know so little about Japanese preserving!! So I'll have to say pickles ginger I must learn

  • nicolthepickle  on  8/31/2015 at 9:54 AM

    I would like to try the salted cabbage. Although I think this book would have wonderful insight into lots of recipes for me.

  • hillsboroks  on  9/1/2015 at 8:28 AM

    We absolutely love the pickles at our local Japanese restaurant and would love to make them at home.

  • ChefClaireFVS  on  9/1/2015 at 4:37 PM

    I am really interested in learning about fermenting soy sauce and fish sauce. I would also like to learn about Sake! I work on a farm so learning about all the different ways of pickling vegetables is exciting.

  • wjsisung  on  9/2/2015 at 6:20 AM

    Ginger but I want to learn more

  • Larkspur  on  9/8/2015 at 3:22 PM

    Everything! But I always have a huge Shiso crop in my garden and would love to preserve it

  • kbennall  on  9/9/2015 at 1:10 AM

    I know almost nothing about Japanese preserving - European, Korean, Chinese, middle eastern, yes. But about Japan, I'd love to but don't.

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