Japanese Pickled Vegetables - 9784805315309

Bahan Sampul : Paperback
Penerbit : Tuttle Publishing
Tanggal Publish : 2019-10-22
Pengarang : Tateno, Machiko
ISBN-13 : 9784805315309
Bahasa : English
Halaman : 144

Deskripsi :
**2020 IACP Cookbook Award Finalist for Health & Nutrition**
Nutrient-richinexpensive 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 Vegetablesdietician and fermented food expert Machiko Tateno has collected more than 120 easyhealthy recipes for pickledpreserved and fermented vegetables. These pickle recipes use ingredients that are easily available in the West--including asparaguscabbageeggplantzucchinitomatoesgarlicdaikonturnips and squashesolive oilhoney and yogurt. More adventurous cooks can try their hand at traditional Japanese pickled vegetables like burdock rootbitter melonlotus 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 producewhile 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 cuisineJapanese pickles are often made the day they are eatenand used as side dishesbar snacks or garnishes. Whether you have your own vegetable garden and want ways to preserve your bounty into the winteror are just looking for healthy meal inspirationthese homemade Japanese superfood recipes are a great place to start.