Cooking with Japanese pickles : 97 quick, classic and seasonal recipes

Cooking with Japanese pickles 97 quick, classic and seasonal recipes

Takako Yokoyama

Book - 2022

"Enjoy healthy and delicious Japanese pickles with the help of a leading Japanese food expert! Homemade Japanese pickles are incredibly tasty and easy to make, and have numerous gut health and digestion benefits. This amazing book shows you how to make your own Japanese-style pickles at home using fresh vegetables from your garden or local farmers' market--and how to incorporate them into delicious Japanese homestyle meals. Author Takako Yokoyama provides 76 pickling recipes grouped into three chapters: Chapter One: Quick pickles that are ready to eat immediately--like Spicy Eggplant Pickles, Cabbage and Garlic Pickled in Soy Sauce, and Tomatoes Seasoned in Sake Rice Wine. Chapter Two: Classic Japanese pickling recipes--such as Um...eboshi Preserved Plums, Napa Cabbage Kimchi, and Daikon Radish Pickled in Miso. Chapter Three: Seasonal pickles--including Spring Parsley and Butterbur Pickles, Mixed Summer Vegetable Pickles and Winter Beets Pickled in Honey. Yokoyama also presents 21 enticing recipes for meals that incorporate the pickles you make--like Sushi Rolls with Pickled Cabbage and Tofu Hotpot and Onion Salad with Fermented Soybean Dressing. With commonly asked questions, clear step-by-step instructions, beautiful color photos, and information about the health benefits of pickles, this is an ideal resource for home cooks who want to try their hand at pickling, plant-based eating, or expanding their go-to recipe list"--Publisher's description.

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Subjects
Pickled foods > Japan.
Pickles > Japan.
Pickled food.
Seasonal cooking.
Cooking, Japanese.
Cookbooks.
Genres
Cookbooks
Published
North Clarendon, VT : Tuttle Publishing [2022]
Language
English
Main Author
Takako Yokoyama (author)
Other Authors
Makiko (Translator) Itō (translator)
Item Description
Includes index.
Physical Description
112 pages : illustrations ; 26 cm
ISBN
9784805316634
  • Quick pickles
  • Classic pickles
  • Pickling with the seasons
  • Traditional pickling.
Review by Publisher's Weekly Review

Yokoyama, a cooking instructor specializing in Nagano regional cuisine, makes her English-language debut with an enlightening guide to making Japanese-style pickles at home. She begins by listing the necessary equipment--ceramic containers, for example, are great for pickling because they are nonreactive (meaning they won't erode from the pickles' salt and acid). Complete with accompanying photographs, the step-by-step instructions are a breeze to follow, especially when laying out more involved processes like creating a rice bran pickling bed--which should be stirred twice a day to ensure freshness. Recipes vary from quick pickles that "can be made in as little as 30 minutes"--such as eggplant pickled in salt and red onion pickled in sweet vinegar--to specialties that take weeks to make and sometimes a month to "mature," such as takuanzuke (pickled daikon radish). In addition to offering plenty of appetizing serving suggestions (salt-pickled water celery can be used "to add fragrance and savor" to unseasoned soups or porridges), Yokoyama also includes a handful of recipes that use pickled veggies, such as an umami-filled pan-fried garlic pork--which gets a tangy kick from garlic preserved in soy sauce. Readers ready to take the plunge into Japanese preserves need look no further. (Mar.)

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