Nukazuke

"""Nukazuke: The Japanese Art of Fermented Pickling is a beautifully and profusely illustrated culinary instruction manual for the making and the use of Nukazuke fermented pickles in an impressive variety of palate pleasing, appetite satisfying, health promoting dishes that would grace any formal or informal dining occasion."" —Midwest Book Review ""A beginner-friendly guide to this traditional Japanese method of pickling your food by burying it in a bed of fermented rice bran and germ. Yamada walks you through setting up your fermentation bed, the best produce to use—she recommends trying avocado! —and how to pickle seafood before grilling."" —Epicurious"