Food book: preserving the Japanese Way lifts lid on pickling, salting and fermenting
Susan Jung looks forward to making use of Californian Nancy Singleton Hachisu's book to finally make pickled daikon and pickles fermented in rice bran
Updated: Tuesday, 5 Jan, 2016 10:46am
TOP PICKS
READ FULL ARTICLE
SCMP TODAY: INTL EDITION
Get updates direct to your inbox
By registering for these newsletters you agree to our T&C and Privacy Policy
Products & Services
About Us
DOWNLOAD THE SCMP APP
Copyright © 2019 South China Morning Post Publishers Ltd. All rights reserved.
0
Share