Malmsbury author Yoko Nakazawa has been awarded a prestigious James Beard Award.
Her book, The Japanese Art of Pickling & Fermenting, won Best Single Subject Book at a ceremony in Chicago.
Known as the ‘Oscars of food’, the James Beard Awards are the highest honours in the American culinary industry, recognising exceptional talent in chefs, restaurateurs, authors, journalists, and beverage professionals.
In her book, Yoko shares centuries-old Japanese pickling and fermenting traditions passed down for generations.
“We are honoured to celebrate authors whose work will shape readers and food culture for years to come,” said Genevieve Villamora, chair, Book Awards Program Subcommittee.
“Great food books stay with us. Whether preserving traditions, fostering curiosity and confidence in the kitchen, deepening our understanding, or connecting us to experiences beyond our own—they leave a lasting mark on how we think, cook, and connect.”
Yoko grew up in rural Japan and moved to Australia in 2013. Macedon Ranges residents may have visited her stalls at local markets.
Her book guides readers through the preserving process, from salt ratios and chopping techniques to fermenting times and storage.
Yoko also shares personal stories from her childhood and experiences growing and fermenting vegetables in Australia.