BIBFRAME Work

Title

Nukazuke

Type

• Text
• Monograph

Contribution

• Yamada, Nami (aut)

Subject

• Seasonal cooking--Japan (LCSH)
• Fermentation (LCSH)
• Cooking, Japanese (LCSH)
• Pickled foods--Japan (LCSH)
• Fermentation (RVM)
• Fermented foods--Japan (LCSH)
• Fermentation--Japan (LCSH)
• Cuisine japonaise (RVM)
• Fermentation--Japon (RVM)
• Aliments fermentés--Japon (RVM)
• Aliments marinés--Japon (RVM)
• Seasonal cooking (LCSH)
• Cuisine saisonnière--Japon (RVM)
• Cuisine saisonnière (RVM)

Genre Form

• Cookbooks (LCGFT)
• Livres de cuisine (RVMGF)
• cookbooks (AAT)

Language

• eng

Illustrative Content

• illustrations

Classification

• LCC: TX724.5.J3 Y24 2024 (Assigner: dlc) (Status: used by assigner)
• DDC: 641.5952

Content

• text

Summary

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!

Table of Contents

The nukazuke pickling bed -- Basic pickling instructions -- A nukazuke pickling calendar and a troubleshooting guide -- Recipes using nukazuke pickles and nuka pickling mash -- The health benefits of nukazuke pickles.

Authorized Access Point

Yamada, Nami. Nukazuke

Admin Metadata

• Date: 2026-09-30T17:49:22.429144+00:00
• Agent: cbc
• Status: c
• Derived from: 24010205

Admin Metadata

• Date: 2026-09-30
• Cataloger id: Unknown
• Description level: http://id.loc.gov/ontologies/bibframe-2-6-0/
• Description language: eng
• Description authentication: pcc