{"product_id":"uchi-no-otsukemono","title":"Uchi no Otsukemono","description":"\u003cul class=\"tabs\"\u003e\n\u003cli\u003e\u003ca class=\"active\" href=\"#tab-description\"\u003eProduct Description\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"#tab-detailed-specs\"\u003eDetailed Specs\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"#tab-measurements\"\u003eMeasurements\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"tabs-content\"\u003e\n\u003cli class=\"active\" id=\"tab-description\"\u003e\n\u003cp\u003eうちのおつけもの\u003c\/p\u003e\n\u003cp\u003eFrom Tokyo-based chef Yoko Arimoto, this book goes through the basics of Japanese pickling techniques. If you've ever been interested in making your own takuan, wondered how to use miso for pickling vegetables, or just want to know how different the process of pickling is compared to other cuisine practices, this is a book you should definitely check out.\u003c\/p\u003e\n\u003cp\u003e* This book is Japanese language only.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli id=\"tab-detailed-specs\"\u003e\n\u003cp\u003e \u003cbr\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli id=\"tab-measurements\"\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eLength:\u003c\/strong\u003e 256mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWidth:\u003c\/strong\u003e 193mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeight:\u003c\/strong\u003e 9mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 311g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"JPT","offers":[{"title":"Default Title","offer_id":7072717893,"sku":"UCHINOOTSUKEMONO","price":38.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0994\/0120\/products\/resized_fu9a1142.jpeg?v=1444798798","url":"https:\/\/www.japaneseknifeimports.live\/products\/uchi-no-otsukemono","provider":"Japanese Knife Imports","version":"1.0","type":"link"}