Quick & Easy Tsukemono: Japanese Pickling Recipes
Kodansha International, 2005 (2005)
Reviewed by Mary Ann Smyth
his lovely new cookbook opens,
Among the many authentic flavors of Japan, tsukemono, or pickled vegetables, have been a must for everyday meals and with tea.
' It continues, '
The term tsukemono covers a wide range from a marinated salad to preserved foods.
' As does this cookbook cover a wide range of wonderful recipes to delight your family and friends - and you.
've discovered you don't have to have a strong ethnic background to taste and appreciate foods from other cultures. Tsukemono is one example. The first few pages deal with explanations as to exactly what tsukemono is and what you will need in the line of utensils to prepare it. Then on to recipes. Aside from the ingredients, the photographs alone would be enough to tempt you to start preparing tsukemono. Daikon radish is used for pickling, in malted rice, in soy sauce, Korean style, with Chinese peppers and Osaka style. Cabbage can also be used in many ways, as in:
Stir-Fried Chinese Cabbage
Rolled Chinese Cabbage
Salted Chinese Cabbage
catch my eye, as does the
Sweet and Sour Rakkyo Shallots
. The eggplant dishes will probably be my first choice – any one of them.
. All are intriguing, different to the American palate and delicious.
myriad of recipes using mushrooms, peppers, garlic shoots, cauliflower, kumquats, lotus root, cucumbers, ginger, and sauerkraut are waiting to be discovered – and enjoyed - in
Quick & Easy Tsukemono
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