{"title":"Japan","description":"","products":[{"product_id":"the-japanese-art-of-pickling-and-fermenting-preserving-vegetables-and-family-traditions","title":"The Japanese Art of Pickling and Fermenting: Preserving vegetables and family traditions","description":"\u003cp\u003eDiscover the centuries-old practices of Japanese pickling and fermenting, and learn to make delicious preserved vegetables at home.\u003c\/p\u003e\u003cp\u003eIn The Japanese Art of Pickling and Fermenting, preserving expert Yoko Nakazawa shares her lifelong passion of pickling and fermenting ingredients using age-old techniques that have been passed down the generations. Nakazawa grew up in rural Japan and helped her parents preserve the glut of their vegetable patch every season. Her mother taught her how to preserve food using ancient Japanese fermenting techniques to make Amazuke (sweet vinegar pickles); Asazuke (quick pickles); Kasa zuke (sake lees pickles); Misozuke (miso pickles); Nukazuke (rice bran pickles); and more. Upon moving to Australia, Nakazawa started to grow and preserve her own vegetables and became inspired to share her knowledge and recipes for pickling and fermenting all kinds of produce, including daikon, cucumber, cabbage, carrot, onion, garlic, ginger, umeboshi, even eggs, and chrysanthemum leaves!\u003c\/p\u003e\u003cp\u003eIn this book Nakazawa explains the difference between these pickles and ferments, and guides us through the preserving process, from salt ratios and chopping techniques to fermenting times and storage. Along the way, she shares personal stories from her childhood and experiences growing and fermenting vegetables in Australia, making this volume not only a practical guide filled valuable knowledge, but also a book filled with love.\u003c\/p\u003e","brand":"Patine","offers":[{"title":"Default Title","offer_id":52298001744103,"sku":"9781923239135","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9869\/4375\/files\/9781923239135.jpg?v=1783810574"},{"product_id":"japanese-bakehouse-the-art-of-shokupan-and-other-classic-recipes","title":"[Pre-order: Oct 27, 2026] Japanese Bakehouse: The art of shokupan and other classic recipes","description":"\u003cp\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cspan\u003eThis book is currently available for pre-order, and will be ready for shipping and instore pickup after Oct 27, 2026.\u003cbr\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003eLearn to bake Japanese cult breads and pastries from a master pastry chef from Japan.\u003c\/p\u003e\n\u003cp\u003eJapanese Bakehouse introduces traditional and cult favorite baked goods from Japan to the home cook. Filled with sweet and savory recipes for shokupan, buns, sandwiches, and French–Japanese pastries, such as a black sesame croissant, brioche noir, and peanut butter and miso cookie, this book celebrates the incredible diversity of delicious baked goods sold in konbinis and bakehouses throughout Japan.\u003c\/p\u003e\n\u003cp\u003eIn addition to 80 recipes, Japanese Bakehouse teaches you fundamental techniques, including how to make a yudane—or roux—which forms the foundation of all shokupans, along with jams, creams, and condiments to fill or smear onto your doughy creations. More complex recipes are accompanied by step-by-step photography to help guide you through the process and ensure baking success at every step.\u003c\/p\u003e\n\u003cp\u003eWhether you prefer your shokupan sando filled with cream and strawberries, or your bread stuffed with katsu pork and slathered in tonkatsu sauce, Japanese Bakehouse has all bases covered.\u003c\/p\u003e","brand":"Patine","offers":[{"title":"Default Title","offer_id":52314581958887,"sku":"1923503391","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9869\/4375\/files\/9781923503397.jpg?v=1784044907"},{"product_id":"japan-the-cookbook","title":"Japan: The Cookbook","description":"\u003cp\u003eMore than 400 authentic Japanese recipes for the home cook from bestselling author Nancy Singleton Hachisu\u003c\/p\u003e\u003cp\u003eJapan: The Cookbook has more than 400 sumptuous recipes by acclaimed food writer Nancy Singleton Hachisu. The iconic and regional traditions of Japan are organized by course and contain insightful notes alongside the recipes. The dishes - soups, noodles, rices, pickles, one-pots, sweets, and vegetables - are simple and elegant.\u003c\/p\u003e","brand":"Patine","offers":[{"title":"Default Title","offer_id":52420211343591,"sku":"9780714874746","price":54.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9869\/4375\/files\/9780714874746.jpg?v=1785001127"},{"product_id":"the-art-and-craft-of-japanese-cooking-artisans-chefs-recipes","title":"The Art and Craft of Japanese Cooking: Artisans, Chefs, Recipes","description":"\u003cp\u003e\"Nancy has dedicated her life to finding and revealing the local flavors and ingredients that have been cornerstones of Japanese cooking for centuries.\" —Alice Waters\u003c\/p\u003e\u003cp\u003eNote: This book is a fully revised and redesigned edition of Food Artisans of Japan, previously published in 2019 and since out of print. While the subject matter and recipes will be familiar to readers of that edition, the book has been extensively retested, edited and redesigned. In the words of the author, Nancy Singleton Hachisu: \"In this last, and ultimately best rendition, the material can finely shine in a way it so so well deserves.\"\u003c\/p\u003e\u003cp\u003eIn this striking, highly personal volume, acclaimed cookbook author Nancy Singleton Hachisu introduces readers to the regional chefs and artisans at the heart of Japan's unique food culture. Bringing to bear more than three decades of life in the Japanese countryside and over a decade as a food writer and champion of artisanal Japanese food traditions, she offers unique recipes, spectacular photographs and insightful essays about chefs and producers across Japan.\u003c\/p\u003e\u003cp\u003eThe 140 recipes—created by seven remarkable Japanese chefs—use local, seasonal ingredients to deliver intense, sophisticated flavors in an approachable way. Each of these Franco-Japanese, Italianate-Japanese and classic, yet modern Japanese dishes have been meticulously tested in the author's home kitchen. Readers will find here:\u003c\/p\u003e\u003cp\u003e * Essays on regional producers of artisanal food items ranging from sea greens and umeboshi to potato flour, air-dried fish, miso, soy sauce and Japanese malt whisky\u003cbr\u003e * Refreshing starters such as Squid and Yugao Gourd Salad with Shiso Vinaigrette, and Smoked Pacific Saury with Pickled Myoga and Chrysanthemum\u003cbr\u003e * Savory mains such as Salt-Grilled Butterfish with Smashed Tofu, and Grilled Pigeon, Clam, Taro, Leeks \u0026amp; Dried Treviso\u003cbr\u003e * Japanese influenced Franco and Italianate dishes such as Snapper with Yuzu Beurre Blanc and Abalone with Sweet Potato and Abalone Liver Risotto\u003cbr\u003e * And many more plant- and seafood-focused dishes\u003c\/p\u003e\u003cp\u003eHachisu's passion for food traditions is shared by the chefs and artisans—making this book an inspiration for anyone who appreciates food on a deeply personal level. Yet it is also a cookbook to be splashed on, marked up, and used to reproduce the very best that Japanese cuisine has to offer in their own kitchens.\u003c\/p\u003e","brand":"Patine","offers":[{"title":"Default Title","offer_id":52420211310823,"sku":"9784805319895","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9869\/4375\/files\/9784805319895.jpg?v=1785001126"}],"url":"https:\/\/patineshop.com\/collections\/japan.oembed","provider":"Patine","version":"1.0","type":"link"}