Japanese Pickled Vegetables: 129 Homestyle Recipes for Traditional Brined, Vinegared and Fermented Pickles by Machiko Tateno

  • Making a rice bran pickling bed (page 19)

    from Japanese Pickled Vegetables: 129 Homestyle Recipes for Traditional Brined, Vinegared and Fermented Pickles Japanese Pickled Vegetables by Machiko Tateno

    • Categories: How to...; Fermenting; Japanese; Vegetarian; Vegan
    • Ingredients: kosher salt; rice bran; red chili pepper; fresh ginger; kombu seaweed; dried shiitake mushroom; vegetable scraps
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Notes about this book

  • mjes on October 10, 2019

    This is more than just another Asian quick pickle cookbook and only a handful use hard to obtain ingredients such as wasabi greens. Rather, it shows you how to take many vegetables and pickle them in a way to complement the rest of your meal. For example, for pickling celery flavors such a lemon oil, fish sauce, and honey miso are offered or use celery with other vegetables for sweet sake pickles or white kimchi. What kind of vegetables? Asparagus, bell pepper, bitter melon, broccoli rabe, burdock root, cabbage, carrot, cauliflower, celery, chayote ... and, yes, a few fruits are also included. The scope is contemporary Japanese so you'll find Mediterranean mushrooms pickled in balsamic vinegar and served on bruschetta. And yes, uses for the pickles are sprinkled throughout the book.

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  • ISBN 10 480531530X
  • ISBN 13 9784805315309
  • Published Oct 22 2019
  • Format Paperback
  • Page Count 144
  • Language English
  • Publisher Tuttle Publishing

Publishers Text

Nutrient-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 Homemade Japanese Pickles, dietician, respected chef and fermented food expert Machiko Tateno has collected 130 easy, healthy recipes for pickled, preserved and fermented vegetables. These pickle recipes use ingredients 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 practices lets home cooks learn more about the art of tsukemono in Japan--from Tokyo to rural villages. A section on seasonal vegetables helps you make the most of fresh 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 of a meal and used as a side dish, bar snack or garnish. Whether you have a vegetable garden and want a way to preserve your bounty into the winter, or are just looking for healthy meal inspiration, this homemade Japanese superfood is a great place to start.