Japanese Pickled Vegetables by Machiko Tateno: Tsukemono

Japanese Pickled Vegetables: 129 Homestyle Recipes for Traditional Brined, Vinegared and Fermented Pickles
Machiko Tateno / 舘野 真知子 (Author)
Publisher: Charles E. Tuttle Publishing
Release Date: 2019/10/21
Language: English
Paperback: 144 pages
ISBN-10: 480531530X
ISBN-13: 978-4805315309
Dimensions: 19.3 x 1.3 x 25.4 cm

This is a foreign language book on pickles by Machiko Tateno, published by TUTTLE/Tuttle Publishing.

The cover has some scratches and wrinkles, but overall it is in good condition with little damage or dirt.

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From the introduction (machine translation)
**2020 IACP Cookbook Awards Finalist, Health and Nutrition Category** **2020 Gourmand Cookbook Awards Winner, Japanese Fermentation Category**
Nutritious, inexpensive, and incredibly delicious, simple homemade Japanese pickles are an essential part of the Japanese daily diet. Every Japanese household has its own unique pickle recipe passed down through generations. In Japanese Pickled Vegetables, nutritionist and fermentation expert Machiko Tateno has collected over 120 easy and healthy recipes for pickles, preserved foods, and fermented vegetables. These pickle recipes use readily available Western ingredients such as asparagus, cabbage, eggplant, zucchini, tomatoes, garlic, daikon radish, turnips, pumpkin, olive oil, honey, and yogurt. More adventurous cooks can try traditional Japanese pickles such as burdock root, bitter melon, lotus root, and wasabi leaves. Recipes are cross-referenced by vegetable and pickling method.

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