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Uchi no Otsukemono

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From Tokyo-based chef Yoko Arimoto, this book goes through the basics of Japanese pickling techniques. If you've ever been interested in making your own takuan, wondered how to use miso for pickling vegetables, or just want to know how different the process of pickling is compared to other cuisine practices, this is a book you should definitely check out.

* This book is Japanese language only.

Category: Books, Under $100

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