"Preserving the Japanese Way" by Nancy Singleton Hachisu is a comprehensive guide to traditional Japanese methods of preserving food through salting, fermenting, and pickling. Published in 2015 by Andrews McMeel Publishing, this hardcover book features illustrations and recipes for a variety of preserved foods. With a focus on Japanese cuisine and techniques, this 400-page book offers a deep dive into the cultural practices of canning and preserving in the modern kitchen. Written in English and weighing 52.3 ounces, it is a valuable resource for those interested in regional and ethnic cooking traditions.
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