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Japanese Pickled Vegetables : 129 Homestyle Recipes for Traditional Brined, Vinegared and Fermented Pickles by Tateno, Machiko, author is a book available to read on EtoBox.

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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

Author

Tateno, Machiko, author

Publisher

Tokyo [Japan] ; Rutland, Vermont: Tuttle Publishing

Published

2019

Language

EN

ISBN

9784805315309

Subjects

Cooking

Rating

4.7 / 5 (402 ratings)

Updated

2026-03-14