Recipe: Miso Squid from the JBF Award–Nominated "Preserving the Japanese Way" Cookbook

 

No one can deny the popularity of salted, pickled, and fermented foods. Nearly every menu we come across at the Beard House features some form of preserved item—from pickled cranberries to salt herring to preserved Meyer lemon, there’s no doubt that preserved foods are de rigueur​ right now. But this palate-expanding trend has long been an essential method to extend the harvest in kitchens around the globe. In her latest cookbook, Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen, Nancy Singleton Hachisu documents Japan's centuries-old techniques that conserve and preserve foods. Featuring Hachisu’s artful yet... Read more >

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