When you eat a Japanese meal it’s as much about all the little side dishes – the rice, the pickles and condiments – as it is about the main dish. These umami-packed dishes aren’t just about flavour – the probiotic properties aid digestion and are at the heart of the healthy Japanese diet. Takoko starts with quick ready-to-eat pickles, before moving onto preserves and ferments. With clear step-by-step instructions and a number of simple recipes, this is such a useful book for anyone looking to broaden their Japanese cooking.