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

by Machiko Tateno

**2020 IACP Cookbook Award Finalist for Health & Nutrition**

**2020 Gourmand Cookbook Award Winner for Japan in Fermentation**

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 Japanese Pickled Vegetables , dietician and fermented food expert Machiko Tateno has collected more than 120 easy, healthy recipes for pickled, preserved and fermented vegetables. These pickle recipes use ingredients that are 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 melon, lotus root and wasabi greens.

The recipes are cross-referenced by vegetable and pickling method. A chapter on regional pickling recipes and styles lets home cooks learn more about the traditional art of tsukemono in Japan--from Tokyo to rural farm villages. A section on pickling fresh seasonal vegetables helps you to make the most of your fresh garden produce, while another provides recipes using fermented seasonings--such as Miso Marinated Garlic and Salted Peppercorns 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 they are eaten, and used as side dishes, bar snacks or garnishes. Whether you have your own vegetable garden and want ways to preserve your bounty into the winter, or are just looking for healthy meal inspiration, these homemade Japanese superfood recipes are a great place to start.

Genres: Cookbooks, Food, Japan, Nonfiction

144 pages, Paperback

Published October 22, 2019

Reviews

[Ian Josh · Rating 5 out of 5]

This is a book for anyone who wants to start pickling.

The combination of detailed instructions and pictures make something that might seem out of reach for most of us accessible.

I have this sitting on my side table now, waiting for June, when my ume-plums get the right size and I pull this book back out and give ume-boshi a real try. (I usually make ume-shu, but see if I can make a sober treat this year)

I'll update after I have a chance to put his book to practical use.

[Yodamom · Rating 5 out of 5]

My favorite pickling book since Wild Fermentation. I've tried almost every recipe in this book already and have loved everyone of them. My favorite is the pickled mustard greens, using regular American type greens. The recipe is so easy, no fussy ingredients the author tells you to be adaptive to what is easily available to you. I love that ! I can get Asian mustard greens but I have to drive an hour to get them so I used what was here and they were fabulous. Oh and the miso marinated turnips YUM ! You will need rice vinegar for most of the recipes, I advice buying a big bottle on that huge online seller site Amazon, so you have plenty at a good price (it's pricey in stores and most only carry small bottles). So the equipment you'll need ? So easy, a knife, and gallon plastic bags for most recipes. There are long pickles that take a week of so, and many day pickles you can eat in just a couple hours. Fresh ingredients, adaptable recipes, no preservatives, healthy flavorful recipes. Get this book, you'll be so happy

[Lisa · Rating 4 out of 5]

I enjoyed reading through all the recipes. I would love to try making several, but some of the ingredients will be harder to find.

[L]

made:
Chopped Salted Lemon, pg. 26
Miso Marinated Garlic, pg. 27
Refreshing White Kimchi, pg. 51

[Cyndi · Rating 3 out of 5]

lots of good looking things here, but I realized I don't actually want to take on a new project right now...