'Japanese Art of Pickling and Fermenting' Book by Yoko Nakazawa

'Japanese Art of Pickling and Fermenting' Book by Yoko NakazawaDiscover the centuries old practices of Japanese pickling and fermenting, and learn to make delicious, preserved vegetables at home. In this book, preserving expert Yoko Nakazawa explains the difference between pickles and ferments, and guides us through the preserving process, from salt ratios and chopping techniques to fermenting times and storage. Along the way, Yoko shares personal stories from her childhood in rural Japan and her experiences of

a fluffy teddy bear

yellows and oranges but the colour and pattern of press may vary

Made of durable steel

Whether it’s a birthday

We think it would look perfect in a kitchen our lounge

Say hello to the animals with a busy park scene on one side and friendly animal faces and a mirror for babies to see themselves on the other

designed by the very talented Brie Harrison

Made by French hands in the USA

Live the life of a true creative

or even obsolete

We are self-confessed foodies at Winter's Moon

calming and relaxing properties