Easy Japanese Pickling in Five Minutes to One Day: 101 Full-Color Recipes for Authentic Tsukemono
by Seiko Ogawa
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Book Summary Information
Author: Seiko OgawaEdition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2003-05-16
ISBN: 4889961135
Number of pages: 64
Publisher: Japan Publications Trading
Book Reviews of Easy Japanese Pickling in Five Minutes to One Day: 101 Full-Color Recipes for Authentic Tsukemono
Book Review: Great encyclopedia of Far Eastern pickles
Summary: 5 Stars
This book is full of color photos, not just of finished dishes, but of the main ingredients before cooking. This is especially helpful for those of us who are not Japanese and who do not know what a particular Japanese ingredient is. Of course many of these ingredients may not be available in regular supermarkets, but if you go to an Asian supermarket, especially a Japanese specialty store, you will find them there. Personally I never liked Western style pickles (too sour) so I am happy to find this book. I like to make them the night before so I have pickled vegetables the next morning for breakfast, along with hot cereal that's cooked overnight from a crock pot - I hate cooking for breakfast in the morning! These pickles are so refreshing they are great when eaten with a heavy, fatty dish, or as an appetizer. All recipes are very easy and some steps are even pictured in full color in case you are not sure about the procedure. There are also a few recipes that use pickles as ingredients.
More Easy Japanese Pickling in Five Minutes to One Day: 101 Full-Color Recipes for Authentic Tsukemono reviews:
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Summary of Easy Japanese Pickling in Five Minutes to One Day: 101 Full-Color Recipes for Authentic Tsukemono
Packed with 101 full-color recipes, this slim volume is the perfect introduction to Japanese pickling. Traditionally, many favorite Japanese pickling techniques take days or months. In this book, author Seiko Ogawa demonstrates new methods to make even nukazuke-pickles made in a rich-tasting base that traditionally took weeks to set up--in just one day.Recipes include:
SPRING/SUMMER: Marinated Red Cabbage; Speedy Sauerkraut; Kimchee-Style Crosscut Cucumbers; Ginger-Miso Okra; Curried Cauliflower; Pickled Ginger for Sushi; Nukazuke
FALL/WINTER: Sesame Eggplant; Carrot Ribbons with Raisins; Thousand-Layer Turnips
SPECIAL: Strawberry Syrup (and Strawberry Cream Soda); Honey-Orange Syrup (and Orange Jelly); Wine-Honey Chicken Fritters; Spiced Vinegar; Rosemary Honey
For Japanese cooking enthusiasts who already own either book, our book will be a new, updated, refreshing addition to the library. It's the only one to focus on speedy pickles.
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