Japanese

A. country where Aspergillus oryzae was named the national fungus in 2006, where a Kyoto pickle shop has run since 1689, where the miso barrel ages two winters before the first cup, and where a Wakayama rooftop still lays out umeboshi for three days of sun after the rainy season. We pulled together every preserve worth knowing — eight crocks, deep — from the brewers, picklers, smoke-curers, and koji masters who keep the season.

Japanese sits under Preserve in the HowTo Food menu. It has 8 sections: Canning, Fermentation, Pickling, Curing, Smoking, Drying, Jam Making and Freezing.