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Quick & Easy Tsukemono: Japanese Pickling Recipes, by Ikuko Hisamatsu
Ebook Download Quick & Easy Tsukemono: Japanese Pickling Recipes, by Ikuko Hisamatsu
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Among the many authentic flavors of Japan, tsukemono, or pickled vegetables, has been a must for everyday meals and with tea. For most of the Japanese nothing can replace enjoying plain hot rice with tsukemono, and dinner is not complete without it as the final course. Today most dishes are available at Japanese grocery stores or specialty supermarkets, but they often lack the seasonal quality and freshness of true tsukemono.
The term tsukemono covers a wide range of dishes from a marinated salad to preserved foods. Traditional tsukemono such as takuan or umeboshi might seem difficult to prepare but Quick & Easy Tsukemono makes these and many more, easy with its simple step-by-step, full-color photo instructions. There are myriads of methods to make them, some as simple as just rubbing fruits and vegetables with salt just before serving, while other require several days to fully marinate.
Packed with over 73 mouthwatering recipes for easily preserving fruits and vegetables, Quick & Easy Tsukemono is the perfect book for beginning cooks and seasoned foodies alike.
- Sales Rank: #676005 in Books
- Published on: 2005-04-15
- Original language: English
- Number of items: 1
- Dimensions: 7.00" h x .30" w x 10.00" l, .77 pounds
- Binding: Paperback
- 104 pages
About the Author
Ikuko Hisamatsu, born in Fukuoka Prefecture, Japan, was inspired by her mother who used to cook conscientiously at home. She studied Western cooking in Europe before moving to Korea to learn traditional Korean cuisine. She is the author of several books including the successful Iwashi Book (Sardine Cookbook).
Most helpful customer reviews
9 of 9 people found the following review helpful.
A rare find
By T. Lepianka
There are very few English language cookbooks for Japanese style pickles, so luckily this one does not disappoint. The recipes and color pictures are easy to follow. It could include more information about how the final result should look, taste and feel, but overall it is an excellent resource. The author stays with traditional ingredients and does not try to substitute for what may be available in a western grocery store. If you do not have a well stocked Asian grocery nearby expect to order some ingredients online.
7 of 7 people found the following review helpful.
I missed her cooking so much and books like this one allows me to recreate many of the ...
By IamSmith
Iam half Japanese and lived there until I was 12 years old. My Mother passed 8 years ago. I missed her cooking so much and books like this one allows me to recreate many of the flavors and memories from the past. Hisamatsusan, Domo Arigato.
15 of 15 people found the following review helpful.
great pickling book
By brenda
Japanese people eat pickled foods everyday, like koreans eat kimchi everyday. the pickling creates more enzymes that help you digest food and its nutrition better. they also have the lowest obesity rates in the first world. this book teaches simple recipes that use a formula of salt wt to food wt to create the enzymes. they are all listed by the time required (i.e. 1 hr pickles, 24 hr pickles, etc.) also each recipe is listed as light tasting or rich tasting for ex. each page shows all ingredients and step by step pictures. its also something that you can start out with the simplest and work your way up to the more involved, never getting bored. im waiting for garlic and shallot season, since you need fresh produce for pickles that can keep for a long time. in the meantime i can make classic thousand slices turnips, radish kimchee and marinated mushrooms. great book!Quick & Easy Tsukemono: Japanese Pickling Recipes
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