About the Book An introduction to the Japanese method of pickling in a reusable bed of fermented rice bran--a medium that is easy to prepare and maintain at home.-- Book Synopsis Nukazuke fermented pickles are superfoods that promote good gut health! This book provides an exciting introduction to the Japanese method of pickling in a reusable bed of fermented rice bran--a medium that is easy to prepare and maintain at home. Author Nami Yamada is a dietary expert, chef and herbalist, and she provides instructions for 60 fermented pickles including unusual ones made from ingredients like daikon radish, lotus root, shiitake mushrooms, apples, garlic and tofu! Yamada also provides 30 delightful recipes showing you how to incorporate your fermented nukazuke pickles into daily Japanese-style meals, with delicious and nutritious dishes like: Futomaki Sushi Rolls with Pickled Tuna Pickled Apple and Napa Cabbage Salad Stir-fried Summer Vegetables with Pork and Soybean Miso Mackerel Simmered with Nukazuke Fermented Rice Bran And dozens of other wholesome and delicious recipes, including desserts! This comprehensive guide to a traditional Japanese fermentation method will help you eat more delicious and healthy meals! Review Quotes A beginner-friendly guide to this traditional Japanese method of pickling your food by burying it in a bed of fermented rice bran and germ. Yamada walks you through setting up your fermentation bed, the best produce to use--she recommends trying avocado! --and how to pickle seafood before grilling. -- Epicurious Nukazuke: The Japanese Art of Fermented Pickling is a beautifully and profusely illustrated culinary instruction manual for the making and the use of Nukazuke fermented pickles in an impressive variety of palate pleasing, appetite satisfying, health promoting dishes that would grace any formal or informal dining occasion. Midwest Book Review About the Author Nami Yamada is a medicinal herbal chef, nutritional researcher and international Chinese herbalist. She is a graduate of Beijing University of Traditional Chinese Medicine, where she now serves as the head of the Dietary Research Institute. She studied under Suzuko Take, the representative of Tokyo Yakuzen Institute, and learned about traditional Chinese medicinal cooking and dietary healing methods. She has produced and explained fermented food and medicinal herb recipes for magazines and television and held workshops at her studio in Japan. She is an advocate for Japans traditional food culture and has published several books on the subject of nukazuke and healthy eating.