Japanese Pickled Vegetables Quotes

“What I love about pickling and preserving is the big tent of flavour possibilities. Each batch I make is slightly different from previous ones. All you need is a vegetable, some salt and a little assistance from microorganisms floating in the air. With time, these elements work together to produce something unique and delicious.”
― Machiko Tateno, Japanese Pickled Vegetables: 129 Homestyle Recipes for Traditional Brined, Vinegared and Fermented Pickles

“Salt not only keeps food from spoiling, the fermentation that occurs during salting results in greater nutritional value and deeper flavour---what we Japanese call umami. This word, now used around the world, describes a fifth taste: savoury---after sweet, sour, salty and bitter. This is what makes Japanese pickles special.”
― Machiko Tateno, Japanese Pickled Vegetables: 129 Homestyle Recipes for Traditional Brined, Vinegared and Fermented Pickles

“I grew up in a farming household where tsukemono pickles were a common topic of kitchen conversation. We would speculate whether the cucumber pickle might be ready or wish we had some of Mom's special long-fermented pickles--all we needed with a bowl of rice for a satisfying meal.”
― Machiko Tateno, Japanese Pickled Vegetables: 129 Homestyle Recipes for Traditional Brined, Vinegared and Fermented Pickles