Japanese Pickled Vegetables: 129 Homestyle Recipes for Traditional Brined, Vinegared and Fermented Pickles
Product ID: 117310455
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**2020 IACP Cookbook Award Finalist for Health & Nutrition** **2020 Gourmand Cookbook Award Winner for Japan in Fermentation** Nutrient-rich, inexpensive and incredibly tasty—simple homemade Japanese tsukemono (pickles) are an integral part of everyday meals in Japan. Every Japanese family has their own tsukemono recipes handed down through the generations. In Japanese Pickled Vegetables , dietician and fermented food expert Machiko Tateno has collected more than 120 easy, healthy recipes for pickled, preserved and fermented vegetables. These pickle recipes use ingredients that are easily available in the West—including asparagus, cabbage, eggplant, zucchini, tomatoes, garlic, daikon, turnips and squashes, olive oil, honey and yogurt. More adventurous cooks can try their hand at traditional Japanese pickled vegetables like burdock root, bitter melon, lotus root and wasabi greens. The recipes are cross-referenced by vegetable and pickling method. A chapter on regional pickling recipes and styles lets home cooks learn more about the traditional art of tsukemono in Japan—from Tokyo to rural farm villages. A section on pickling fresh seasonal vegetables helps you to make the most of your fresh garden produce, while another provides recipes using fermented seasonings—such as Miso Marinated Garlic and Salted Peppercorns that can be used to enhance the umami flavor of any dish! An important part of Japanese cuisine, Japanese pickles are often made the day they are eaten, and used as side dishes, bar snacks or garnishes. Whether you have your own vegetable garden and want ways to preserve your bounty into the winter, or are just looking for healthy meal inspiration, these homemade Japanese superfood recipes are a great place to start.
| Dimensions | 7.5 x 0.7 x 10 inches |
| Isbn 10 | 480531530X |
| Isbn 13 | 978-4805315309 |
| Item Weight | 1.3 pounds |
| Language | English |
| Print Length | 144 pages |
| Publication Date | October 22, 2019 |
| Publisher | Tuttle Publishing |
User
A Hidden Treasure
A wonderful little surprise of a book.Beautiful photography throughout, an abundant of recipes, and detailed instruction. Highly recommend. I lived in Japan for many years and there are many types of pickled vegetables in this book I had forgotten about or have not spotted outside of Japan (in my own experience). I'm excited to get going on these recipes.
User
Fantastic, easy to follow
We cook a lot of Japanese food as my husband is half Japanese, but we’ve never attempted pickles and they are integral to so many meals.These span a wide range, and include quick pickled veggies and fermented pickles. Many are simple, but many also require ingredients you’re not going to find even at regular Asian groceries… You’re going to need to find a Japanese grocery, and also be sensitive to the seasons. You’re unlikely to find fresh yuzu, for example, except a few weeks around New years maybe. Japanese green plums I’ve never seen in any of the more than half a dozen Asian grocery stores in our area, and they account for their own section of recipes.It’s not a complaint about the book - the point is, these recipes are authentic and true to Japanese cuisine - and comprehensive. Just understand the author is not compromising what recipes she includes just because you may not have the ingredients, and I actually appreciate that. It makes it like a treasure hunt to find speciality items in the US.One nitpick: some of the instructions are not as detailed as I’d like. The daikon-carrot pickles came out too salty - I believe she’ should’ve added a step to rinse after first salting rather than just squeeze them dry.Tip: we’ve made four recipes so far. The sweet lotus root pickles are a popular one in Japan, and we started on this pickle journey after making it for new years. We used the JOC website recipe, which uses less salt, no mirin, and cooks everything together. This creates a better balanced pickle that has more depth of flavor. So the lesson is, experiment and if a pickle is ok but you’re not in love, like for variations or experiment - that’s the fun. :-) Enjoy!
User
Exactly what I was looking for
For starters, I have over 100 cookbooks. I've been collecting them for many years, with my latest passion being all things Japanese. My husband and I have been to Japan twice in the past three years and we absolutely love it there, in large part because of the amazing food. So naturally when I got back I wanted to try and replicate our incredible experience. One of the components of any Japanese meal are the pickles, and after you've eaten there for a while you actually get to where a meal just isn't the same without them. I've looked at the Japanese pickling books that were available before our last trip and they kind of left me cold. But then this book suddenly popped up a month ago and I ordered it. I'm so in love with this cookbook! It has everything you could want. Gorgeous photos. Excellent explanations. Broad categorization. Every recipe has the equipment you might need (generally nothing special), the aging the pickle requires, and how long you can store it for. Everything I've made so far (about five types of pickles) has been fabulous, and exactly what we enjoyed in Japan. Thank you, Machiko, for the obvious time and care you took in creating this masterpiece.
User
Recommended
Excellent book. It covers the traditional and the new, with most of the veg being easily accessible, and the rest of the culturing material accessible by mail order (for people like me on the edge of civilization). Most can be done readily at home with stuff at the local big box store. Good, clear recipes and gorgeous pictures of everything.
User
Gorgeous Photography & Easy To Follow Recipes
This book features many easy to follow recipes, which cover a wide range of pickle styles and pickling methods. The photography is gorgeous - you can almost taste the pickles as you turn the pages! A great gift for anyone who enjoys Japanese and Asian cuisine
User
Great for pickle lovers
The recipes in this book are very easy to follow. Directions are easy to follow. My daughter's favorite are the pickled myoga and mine are the onions & ginger. So delicious!
User
Good beginner
Good basic beginner book.
User
Well written with great recipes
If you enjoy or want to experiment with making different styles of pickled vegetables, then give this book a try.Many different styles that you may or may not be familiar with, plus some that will push you to try new food items outside your comfort zone.Great instructions and photos.
User
Espetacular!!!
Vale muito a compra!
User
So many recipes! Many different ways!
I love this book.I have a couple of preserve/fermenting/pickle books but this is now my favourite for pickling.It is easy to read the recipes, lots of photos, and I have a number of the pickles brewing at the moment- the plums are going well but will wait to eat.I like that there are many different recipes for one vegetable or fruit.And a few different ways to pickle.I have not tried the rice bran method but am keen to try.I tried the pickled turnips as I normally do not like turnips. I really like turnips like this.Am looking forward to making many of the recipes.
User
Tsukemono - Cosmos
A fantastic book that introduces readers to the culinary world of tsukemono and presents extremely aesthetic and easy-to-follow recipes.
User
Autenticas recetas de encurtidos japoneses.
Me encanta este libro. Esta repleto de recetas japonesas para fermentar verduras. Auténtico.
User
Tres bien
Une bible pour les amateurs
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