Quick & Easy Tsukemono: Japanese Pickling Recipes

Having lived in Tokyo and other parts of Japan, I can tell you that this book has "street cred". It is basically a book written for Japanese people, but translated into English for Americans and other English speakers. In fact if I have an issue with this book, it is that the translation is merciless in detail. If you mess up any of these recipes, it can only be because you did not measure something correctly. The author treats the pickling of vegetables as if she is building a computer or precision medical device. Instructions are that detailed.By the way, this is a book on Japanese pickles, which relies primarily on salt and not vinegar. Also, Japanese pickles, unlike Korean pickles like Kim Chee, are done to be crunchy and ephemeral. They are not designed to be fermented for months and eaten sour. Accordingly, some recipes can be done in as little as 1 hour. By the way, the Japanese have their own version of Kim Chee, which is crunchier and nonfermented. I prefer the Japanese version over the Korean original, but that is just a matter of taste.This book is well organized, is very detailed in the step by step procedures, and also has excellent photography. What holds this book back is that it has the feel of a literal translation from Japanese to English. For example, some tools and ingredients in this book cannot be found in a typical American kitchen. The author should have anticipated this and provided substitions based on what would be found in a typical American kitchen.For a beginner, this is a solid book to start with, especially if you are a gardener looking for new and unique ways to preserve your garden vegetables.

I've bought four Tsukemono books and this is, by far, the best.

Simple and excellent take you through book of how to make Japanese picklesThe illustrations are for starters but the dishes at a good levelI have used these recipes and they are fine - comparable to good Japanese supermarket pickels - OK nou up to Tokyu Food Show but very good.It would really help if the author said where to get plastic pickle pots as these are hard to find in Japan - OK you can buy them on Amazon but the price is ridiculous!Still a good introduction to Japanese pickles and far better than many other similar booksIf you are interested in pickles try this one it is worth while

Japanese people eat pickled foods everyday, like koreans eat kimchi everyday. the pickling creates more enzymes that help you digest food and its nutrition better. they also have the lowest obesity rates in the first world. this book teaches simple recipes that use a formula of salt wt to food wt to create the enzymes. they are all listed by the time required (i.e. 1 hr pickles, 24 hr pickles, etc.) also each recipe is listed as light tasting or rich tasting for ex. each page shows all ingredients and step by step pictures. its also something that you can start out with the simplest and work your way up to the more involved, never getting bored. im waiting for garlic and shallot season, since you need fresh produce for pickles that can keep for a long time. in the meantime i can make classic thousand slices turnips, radish kimchee and marinated mushrooms. great book! Quick & Easy Tsukemono: Japanese Pickling Recipes

this book tells you and shows you what you need to know about making many kinds of japanese pickles, and also the korean kim chee and some american varieties. you will need some things like rice bran or rice koji for some of the most delicious ones, but please check out "bob's red mill" for rice bran. and gem cultures where they will sell you some culture to make your own rice koji from rice that you can order from bob's. both are on the internet. and you can make a lot of the pickles with just stuff you can get at most modern usa stores.the little tsukemono book is very sweet. i just need a little asian grocery with everything to go with it. or a place that sells the seeds to grow things, especially shiso. but still, you can make much.

There are very few English language cookbooks for Japanese style pickles, so luckily this one does not disappoint. The recipes and color pictures are easy to follow. It could include more information about how the final result should look, taste and feel, but overall it is an excellent resource. The author stays with traditional ingredients and does not try to substitute for what may be available in a western grocery store. If you do not have a well stocked Asian grocery nearby expect to order some ingredients online.

When my husband and I visited Japan, he fell in love with Japanese pickles. Since he makes pickles at home, I thought this would be a perfect gift for him to replicate the pickles he enjoyed in Japan. Unfortunately, many of the ingredients necessary for the recipes are not available where I live. Since I live in an area with several Asian Markets, this is a big factor to keep in mind before purchasing this book.

The recipes in here are great. Each recipe is accompanied by photos clearly demonstrating the technique. The instructions are careful and detailed. I have made several kinds of garlic pickles and started a nuka pot. So far, everything has been a total success! Some items are difficult to find and may require a trip to your local Asian grocery store, while others must be sourced online, but that's a small price to pay for delicious, delicious Japanese pickles.

This is a great introduction to Tsukemono and is filled with interesting recipes to try out.

Ok

Durch einen längeren Aufenthalt in Japan bin ich auf den Geschmack von Tsukemono gekommen. Dabei handelt es sich um eingelegte Gemüse- bzw. Obstsorten.In diesem Buch (auf englisch!) werden vor allem einfache und eher schnell herzustellende Tsukemono vorgestellt, die meist schon nach wenigen Stunden verzehrfertig sind!Die Rezepte sind alle ausführlich beschrieben und mit Zutatenliste (Angaben in Cup/Oz/Tbs!), Schritt-für-Schritt-Anleitung und dazu passenden kleinen Bildchen, sowie wirklich guten Tipps versehen.Die Zutaten für die Gerichte sind auch alle in gut sortierten Asia-Shops zu finden. Oftmals kommt man aber auch mit dem Gemüse seiner Wahl, Salz, Zucker, Reisessig, Sojasoße, etwas Würze und einem luftdicht verschließbaren Behälter aus!Für mich in der Küche eine absolute Bereicherung! So gelingen die Verschiedensten Tsukemonono ganz einfach und schmecken fast wie in Japan!

Piccolo grande libro che non può mancare in casa degli appassionati dell'autentico cibo giapponeseChiaro e ricco. Facile da seguire grazie alle foto, per una volta in un libro di cucina, davvero belle e utili.Per ogni ricetta si vedono la partenza, con gli ingredienti e gli strumenti, le fasi intermedie importanti e il risultato finale

A nice introduction to Japanese pickling.