Tsukemono Decoding the Art and Science of Japanese Pickling
One of the best-kept secrets of Japanese cuisine is a range of side dishes known as tsukemono (つけもの, 漬物). The word, pronounced ‘tskay-moh-noh,’ means ‘something that has been steeped or marinated’ (tsuke—steeped; mono—things). Although tsukemono are usually made from vegetables, some fruits, flowers...
| Main Authors: | , |
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| Format: | eBook |
| Language: | English |
| Published: |
Cham
Springer International Publishing
2021, 2021
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| Edition: | 1st ed. 2021 |
| Subjects: | |
| Online Access: | |
| Collection: | Springer eBooks 2005- - Collection details see MPG.ReNa |
Table of Contents:
- Tsukemono—a Japanese culinary art based on the science of preservation
- Vegetables and tsukemono—made for each other
- The many varieties of tsukemono
- Salt, taste, mouthfeel, and colour
- Techniques and methods
- Tsukemono for everyone
- Tsukemono in Japan
- Tsukemono, nutrition, and wellness
- Wabi, tsukemono, and esthetics
- Index