MARC details
| 000 -LEADER |
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| fixed length control field |
02110nam a2200217Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
PH-LCIC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20250910154749.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
240527s2017 xx 000 0 und d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9784805315309 |
| 040 ## - CATALOGING SOURCE |
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| Transcribing agency |
LCIC LIBRARY |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER |
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| Classification number |
GR.641.46 T18 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Machiko Tateno |
| Relator term |
Author |
| 245 #0 - TITLE STATEMENT |
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| Title |
Japanese pickled vegetables : |
| Remainder of title |
130 homestyle recipes for traditional brined, vinegared and fermented pickles / |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
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| Place of publication, distribution, etc. |
Tokyo : |
| Name of publisher, distributor, etc. |
Tuttle Publishing, |
| Date of publication, distribution, etc. |
2017. |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
144 pages; 1 volume ; 26 cm |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc. |
"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 gourd, lotus root and wasabi leaves. he 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 produce, while another provides recipes using fermented seasonings--such as Garlic Miso and Green Peppercorn that can be used to enhance the umami flavor of any dish! An important part of Japanese cuisine, Japanese pickles are often made the day they are eaten, and used as side dishes, bar snacks or garnishes. Whether you have your own vegetable garden and want ways to preserve your bounty into the winter, or are just looking for healthy meal inspiration, these homemade Japanese superfood recipes are a great place to start."--Provided by publisher |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
COOKING / Courses & Dishes / Appetizers |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
COOKING / Methods / Canning & Preserving |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
HOUSE & HOME / General |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
GENERAL REFERENCE BOOKS |