2026 Reading Challenge

Status Updates From Preserving the Japanese Way...

Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen
by


Status Updates Showing 1-30 of 33

order by



Andres Rivas
Andres Rivas is on page 100 of 400
— Sep 24, 2023 08:31PM Add a comment
Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen




Katie Jacoby
Katie Jacoby is on page 187 of 400
— Apr 18, 2020 09:06PM Add a comment
Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen



Teri
Teri is on page 180 of 400
— Jul 03, 2019 04:01AM Add a comment
Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen

Teri
Teri is on page 75 of 400
— Jun 23, 2019 04:21AM Add a comment
Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen

Teri
Teri is on page 30 of 400
— Feb 21, 2019 02:20AM Add a comment
Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen

Siv Ri
Siv Ri is on page 119 of 400
What is this lady’s hangup with MSG? Also, word to Ms Singleton Hachisu: organic uses pesticides, and that label doesn’t mean what you seem to think it does.
— Jan 25, 2019 06:48PM Add a comment
Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen

Susanne
Susanne is on page 101 of 400
— Dec 10, 2018 01:34PM Add a comment
Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen

Jeff
Jeff is on page 187 of 400
— Sep 25, 2018 11:50AM Add a comment
Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen

Jeff
Jeff is on page 119 of 400
— Sep 24, 2018 10:26AM Add a comment
Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen

Jeff
Jeff is on page 47 of 400
— Sep 23, 2018 11:39AM Add a comment
Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen


Tammy
Tammy is on page 120 of 400
Already so inspired that I've purchased 10 pounds of soybeans for making my own soymilk and natto. And if anyone has an old sake barrel that I could nab for making my own soy sauce...

Can't wait to finish reading. Who knows what else I'll have acquired by then!
— Jul 04, 2017 08:31AM Add a comment
Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen

Marc Hutton
Marc Hutton is on page 268 of 400
— Dec 26, 2016 05:30PM Add a comment
Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen

Marc Hutton
Marc Hutton is on page 268 of 400
— Nov 11, 2016 07:53PM Add a comment
Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen

Marc Hutton
Marc Hutton is on page 150 of 400
— Oct 22, 2016 04:20PM Add a comment
Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen







Lindsay
Lindsay is on page 2 of 400
Finished the 20-plus page foreword, and I am not encouraged by the number of editorial errors thus far: awkward sentence constructions, obvious typos (umbeboshi, really?), and outdated information regarding a grocery in Portland that closed a year before publication. Plus, the paper they chose for the book smells weird.
— Jul 25, 2016 04:01PM Add a comment
Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen


« previous 1