The Funky, Fermented Roots of Japanese Cuisine

The Funky, Fermented Roots of Japanese Cuisine

The New York Times - T Magazine:

Since long before the rest of the world caught on to their appeal, tangy, pickled ingredients have been a staple in many of the country’s most popular dishes.

Ligaya Mishan
Author: Ligaya Mishan

This post first appeared in The New York Times - T Magazine. Read the original article.