Cooking with Japanese Pickles: 97 Quick, Classic and Seasonal Recipes by Takako Yokoyama

This book has not been indexed yet...

Notes about this book

  • mjes on March 23, 2022

    Korean tofu stew (pg 65) mixes Napa cabbage kimchi (pg 63) with tofu, dried sardines, and soy sauce to make a quick soup. The kimchi takes only 5 hours to pickle but requires garlic chives. I'm not yet in the growing season so think chives and a wee bit extra garlic. For a simple soup, this is very satisfying. Keep tasting while you're making it to get your desired level of heat. The red chili powder I used was a bit too mild.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 4805316632
  • ISBN 13 9784805316634
  • Published Mar 22 2022
  • Format Hardcover
  • Page Count 112
  • Language English
  • Countries United States
  • Publisher Tuttle Publishing