000			03139cam a2200433 i 4500
001			22123103
003			OSt
005			20250929141829.0
008			210709s2019 ja a 001 0 eng
010			_a 2020300205
020			_a9784805315309 _q(paperback)
040			_aDLC _beng _erda _cDLC _dDLC
041	1		_aeng _hjpn
042			_apcc
043			_aa-ja---
050	0	0	_aTX805 _b.T38 2019
082	0	4	_a641.46 _223
100	1		_aTateno, Machiko, _eauthor.
240	1	0	_aKichinto oishiku tsukureru tsukemono. _lEnglish
245	1	0	_aJapanese pickled vegetables : _b129 homestyle recipes for traditional brined, vinegared and fermented pickles / _cMachiko Tateno.
264		1	_aTokyo [Japan] ; _aRutland, Vermont : _bTuttle Publishing, _c[2019?]
300			_a144 pages : _bcolor illustrations ; _c26 cm
336			_atext _btxt _2rdacontent
336			_astill image _bsti _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
500			_aTranslation of: Kichinto oishiku tsukureru tsukemono.
500			_aIncludes index.
505	0		_aThe basics -- Traditional recipes -- Instant pickles.
520			_aNutrient-rich, inexpensive 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 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. 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 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
546			_aIn English, translated from the Japanese.
650		0	_aPickled foods _zJapan.
650		0	_aPickled foods.
650		0	_aCooking, Japanese.
655		7	_aCookbooks. _2lcgft
906			_a7 _bcbc _corigres _d2 _encip _f20 _gy-gencatlg
942			_2ddc _cLUO
999			_c1944 _d1944