The Japanese Art of Pickling and Fermenting: Preserving vegetables and family traditions (Yoko Nakazawa) Seoul owner of the restaurant L'Elibelinde

owner of the restaurant L'Elibelinde

Cumberland Island and the exceptional local ingredients to be found there are Otawka’s muse

Coffee for 35

Part two explains the essential ingredients and techniques of Indonesian cooking

Bibimbap is an enticing introduction to the staple rice and noodle bowls of global Asian cuisine

The Japanese Art of Pickling and Fermenting: Preserving vegetables and family traditions (Yoko Nakazawa) Seoul owner of the restaurant L'ElibelindeThe 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);