Andrews McMeel Publishing Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen

Ignore the bitter envy of the review-writer who felt that this was a lifestyle brag and not a cookery book. This is a marvellous book, written in clear English (with metric, imperial and American units) which gives an easy-to-follow introduction to the subject of Japanese preserves.

What is the use of a 'cookbook' that tells you more about the author's exalted and oh so special way of life than about the actual recipes. One gets the constant hint that yes you may try but you'll never be as good as me for you can not buy the very special ingredients from that very exclusive local producer! Instead of a useful cookbook, this is all about an ego trip!

This book is fantastic, I have Japan also written by NSH and I think this is actually better (as much as I love Japan) it is more personable and feels more focussed

Very enjoyable book about the Japanese way of fermenting foods. It is not just a recipe book, but, a cultural guide of how Japaneses process food. Nice edition, lots of pictures.

A great introduction to JAPANESE pickles