Chapters in this book

1. Frontmatter i
2. Contents ix
3. Introduction 1
4. Part 1: Antibiotic Modulations
5. 1. Tsukemono in Imperial Japan: Industrial Factories and the Military 39
6. 2. Delocalization of Tsukemono and Loss of Agrobiodiversity 70
7. 3. Antibiotic Tsukemono and Fermentation Attunement 98
8. Part 2: Probiotic Turns
9. 4. Food With/Out Fūdo 129
10. 5. Kin-katsu: Probiotic Commodification 159
11. 6. Microbes That Transpire 183
12. 7. Cultivating and Living In Between (Awai) 214
13. Conclusion 236
14. Acknowledgments 257
15. Appendix: Fermentation Assemblages in Kyoto Tsukemono 259
16. Glossary of Terms 271
17. Notes 273
18. Bibliography 283
19. Index 317