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ENG: Nukazuke: The Japanese Art of Fermented Pickling tokdress we have undertaken the reissuanceThis book provides an exciting introduction to the Japanese method of pickling in a reusable bed of fermented rice brana 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! 128 pages Size: 7. 5 W x 9. 75 H x 0. 75"D