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Can I read Tsukemono – crunchy pickled foods from Japan: A case study of food design by gastrophysics and nature on EtoBox?
Tsukemono – crunchy pickled foods from Japan: A case study of food design by gastrophysics and nature by Ole G. Mouritsen is a Agricultural and Biological Sciences article available to read on EtoBox.
What is Tsukemono – crunchy pickled foods from Japan: A case study of food design by gastrophysics and nature about?
Tsukemono is a Japanese word for pickled foods. They are as central to Japanese food culture as are cooked rice, dashi and soy sauce, and an integral part of the traditional Japanese cuisine in the daily fare as well as in formal meals. Tsukemono preparation covers a wide range of preservation and conservation techniques, including fermentation, and it is applied to vegetables and fruits as well as flowers. This article describes what tsukemono are, their history, the different kinds of tsukemono and the associated preparation techniques, as well as traditional and modern uses. A particular focus is on how the sensory design of the flavour and texture of tsukemono is based on the gastrophysics behind the culinary techniques used and the natural appearance of vegetables and fruits. Some nutritional and health aspects are discussed as well as aesthetic appearance.
Who reads Tsukemono – crunchy pickled foods from Japan: A case study of food design by gastrophysics and nature?
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Ole G. Mouritsen
- Published
- 2018
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)