Japanese Pickled Vegetables: 130 Homestyle Recipes for Traditional Brined, Vinegared and Fermented Pickles
Out of stock
Japanese pickles are often made the day they are eaten – as delicious side dishes, snacks and garnishes. Whether you have your own vegetable garden and want new ways to preserve your bounty into the winter, or are just looking for healthy and tasty additions to your everyday meals, these home-made Japanese superfood recipes are a great addition to your repertoire.
A chapter on regional pickling styles and recipes lets home cooks learn more about the traditional art of tsukemono in Japan – from Tokyo to rural farm villages – while a section on pickling seasonal vegetables helps you make the most of your garden-fresh produce.
|Dimensions||191 × 254 mm|
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 classes. Japanese Pickled Vegetables is her first book to be translated into English.
Paperback / softback