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    bflc:aap "Yamada, Nami. Nukazuke" ;
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            rdfs:label "Aliments fermentés--Japon" ;
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            rdfs:label "Fermentation" ;
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            mads:authoritativeLabel "Fermentation" ],
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            rdfs:label "Aliments marinés--Japon" ;
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        [ a bf:Topic,
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        <http://id.loc.gov/authorities/subjects/sh2009009431>,
        <http://id.loc.gov/authorities/subjects/sh85031847>,
        <http://id.loc.gov/authorities/subjects/sh85047829> ;
    bf:summary [ a bf:Summary ;
            rdfs:label "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!" ] ;
    bf:tableOfContents [ a bf:TableOfContents ;
            rdfs:label "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." ] ;
    bf:title [ a bf:Title ;
            bf:mainTitle "Nukazuke" ] .

