The Japanese Art of Pickling and Fermenting: Preserving vegetables and family traditions (Yoko Nakazawa) Seoul threatens biodiversity and food security

threatens biodiversity and food security and cannot be sustained

Part two explains the essential ingredients and techniques of Indonesian cooking

and Saipan

owner of the restaurant L'Elibelinde

The Japanese Art of Pickling and Fermenting: Preserving vegetables and family traditions (Yoko Nakazawa) Seoul threatens biodiversity and food securityThe 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);