The Japanese Art of Pickling and Fermenting — Yoko Nakazawa

2026 James Beard Award Nominee. Some of the most satisfying things you can make at home come from patience, salt, and a little faith in the process. This beautiful book by Yoko Nakazawa brings centuries-old Japanese pickling and fermenting traditions right into your kitchen — no special equipment, just time-honored technique and a love of good food.

Nakazawa grew up in rural Japan, helping her family preserve the season's harvest using methods passed down through generations. From sweet vinegar amazuke to earthy nukazuke (rice bran pickles) and mellow misozuke, she walks you through each style with warmth and clarity — covering salt ratios, chopping techniques, fermenting times, and storage.

You'll learn to preserve daikon, cucumber, cabbage, carrot, onion, garlic, ginger, umeboshi, eggs, and even chrysanthemum leaves. Woven throughout are personal stories from her childhood and her years growing and fermenting vegetables in Australia, making this as much a book to read as one to cook from.

• Covers 6+ traditional Japanese pickling and fermenting styles
• Step-by-step guidance on salt ratios, timing, and storage
• Recipes for a wide range of vegetables and ingredients
• Personal stories and cultural context from the author's own kitchen
• Published by Penguin Random House — 2026 James Beard Award Nominee

A grounding, joyful guide for anyone who loves making things by hand and sharing them with the people they love.