Preserving the Japanese WayPreserving the Japanese Way introduces Japanese methods of salting, pickling, and fermenting that are approachable and easy to integrate into a Western cooking repertoire. The book offers a clear road map for preserving fruits, vegetables, and fish through a nonscientific, farm- or fisherman-centric approach, and also introduces and demystifies one of the most fascinating ingredients to hit the food scene in a decade: koji. Read our interview with author Nancy Silverton Hachisu to learn more about the book, and visit the World Calendar of Cookbook Events to view details of her book tour.

We're delighted to offer 5 copies of Preserving the Japanese Way to EYB Members in the US and Canada only.  One of the entry options is to answer the following question in the comments section of this blog post:

Which traditional Japanese preserved food most intrigues you?

Please note that you must be signed into the Rafflecopter contest before posting the comment or your entry won't be counted. Entries from non-Members or from Members outside the US and Canada will be discarded. If you are not already a Member, you can join at no cost. The contest ends September 8, 2015.