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Japanese Pickled Vegetables: 129 Homestyle Recipes for Traditional Brined, Vinegared and Fermented Pickles
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About Japanese Pickled Vegetables: 129 Homestyle Recipes
Product Description **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. Review "From speedy to more time-consuming, Tateno's techniques yield pickles from cucumbers, carrots, radishes, burdock, and umeboshi, Japan's prized pickled plums." — Booklist "Beautifully and profusely illustrated in full color throughout, Japanese Pickled Vegetables is a unique and thoroughly 'kitchen cook friendly' addition to family, personal, professional, and community library ethnic cookbook collections." — Midwest Book Review "…the book is simply beautiful. Full-color photos of each dish, with photos for many of the steps in making them, are included." — Foods4.us blog "Machiko Tateno offers techniques and over 120 recipes for tsukemono, pickled, preserved, and fermented vegetables from asparagus to zucchini. You need not be experienced in making pickles to use this book." — Bellewood-Gardens.com "Tateno's recipes span the routine, the traditional, as well as the instant, which gives a range of options to suit the whims of the reader." — Kyoto Journal " Japanese Pickled Vegetables is a well-written cookbook that is appropriate for both beginner and advanced cooks who'd like to have a collection of Japanese-style pickled produce. It's a wonderful resource especially for those who have their own vegetable garden during the warmer seasons and want to preserve their bounty for the winter." — Today's Dietitian "Overall, this cookbook is a welcome read for anyone wanting to advance their skills at making pickles. Pickles are the 'in' food and anyone apt at making them will be the hostess with the 'mostess.'" — Nichi Bei Weekly "… a clean layout and glossy photos that sing 'You can do this.'" —Shelf Awareness About the Author Chef Machiko Tateno is an expert in fermented and preserved foods, as well as a menu consultant and registered dietitian. After working for many years as the supervising dietitian at a hospital, she attended cooking schools in Japan and the world-renowned Ballymaloe Cookery School in Ireland, a pioneer in the Slow Food movement. She later served as Executive Chef at the eco-friendly Roppongi Nouen restaurant in Tokyo. Tateno now develops recipes, has written several homestyle Japanese cookbooks and organizes fermented food cooking cla
