Easy Japanese Pickling in Five Minutes to One Day: 101 Full-Color Recipes for Authentic Tsukemono

Overview

The traditional methods for making Japanese pickles often took days or even months to complete. Now, achieving the authentic taste of tsukemono no longer has to be so complicated or time-consuming. Japanese Pickling in Five Minutes to One Day is the only book to offer a variety of over 100 fast and easy seasonal recipes for the home cook.

For spring and summer there are favorites such as Marinated Red Cabbage, Speedy Sauerkraut, Curried Cauliflower, and Pickled Ginger for Sushi;...

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Overview

The traditional methods for making Japanese pickles often took days or even months to complete. Now, achieving the authentic taste of tsukemono no longer has to be so complicated or time-consuming. Japanese Pickling in Five Minutes to One Day is the only book to offer a variety of over 100 fast and easy seasonal recipes for the home cook.

For spring and summer there are favorites such as Marinated Red Cabbage, Speedy Sauerkraut, Curried Cauliflower, and Pickled Ginger for Sushi; while fall and winter include delights like Sesame Eggplant, Carrot Ribbons with Raisins, and Thousand-Layer Turnips. There are also special recipes for Strawberry Syrup, Wine-Honey Chicken Fritters, Spiced Vinegar, and much more.

Packed with full-color photos, simple instructions and mouth-watering recipes for easily preserving fruits and vegetables in just 24 hours or less, Japanese Pickling in Five Minutes to One Day is the perfect introduction to Japanese pickling.

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Product Details

  • ISBN-13: 9784889961133
  • Publisher: Japan Publications Trading
  • Publication date: 5/16/2003
  • Pages: 64
  • Product dimensions: 9.90 (w) x 8.10 (h) x 0.10 (d)

Meet the Author

SEIKO OGAWA has written several Japanese cookbooks on streamlined techniques and quick ways to make delicious meals and desserts. She is a popular guest on Japanese television shows and her recipes are regularly featured in women's magazines.

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Table of Contents

Pointers for Speedy Tsukemono 4
Tsukemono in 30 Minutes or Less
Nappa with Kombu 6
Sauteed Mushrooms 6
Tosa-Style Cucumbers 7
Ume Turnips 7
Sweet Myoga 7
Chapter 1 Easy Vegetable Tsukemono
Spring - Summer
Cabbage
Olive Oil Marinade 9
Spicy-Sweet Style 9
Sauerkraut Style 9
Hakata Style 9
Rape Blossoms (Na no Hana)
Kombu-Wrapped 10
Bamboo Shoots
Fried Style 10
Udo
Sweet Yukari 11
Fuki (Butterbur)
Wasabi Soy Sauce 11
Bell Peppers
Roasted 12
Salt-Sesame 12
Soy Sauce 12
Celery
Lemon Saute 13
Misozuke 13
Cucumbers
Chinese Style 14
Sandwich Style 14
Kombu-zuke 14
Kimchee Style 14
Red Onions
Honey Apple 20
Asparagus
Kombu Tea 20
Grilled 20
Sun-Dried Tomatoes
Oil-Packed 21
Cherry Tomatoes
Honey Mint 21
Lemon Infusion 21
Radishes
Garlic Miso 22
Shiso Berries 22
Apricot Syrup 22
Green Beans
Soy Sauce with Jako 23
Misozuke 23
White Wine and Dill 23
Japanese Peppers
Simply Ginger 24
Soy Sauce 24
Myoga
Misozuke 24
Okra
Lemon Saute 25
Ginger Miso 25
Kabocha
Honey Fry 25
Ginger
Sweet Vinegar 26
Honey Lemon 26
Garlic
Honey Vinegar 27
Kombu Soy Sauce 27
Fall and Winter
Eggplant
Shiso Squeeze 33
Sesame Vinegar 33
Spicy Soy Sauce 33
Ume Vinegar 33
Mushrooms
Miso Vinegar 34
Tarragon Vinaigrette 34
Dashi Soy Sauce 34
Yamaimo
Soy Sauce Marinade 35
Misozuke 35
Carrot
Orange-Mint Ribbons 36
Miso Saute 36
Cuttlefish Soy 36
Potatoes
Parsley Crisp 37
Vinegared Julienne 37
Gobo
Wine Marinade 38
Sesame Miso 38
Lotus Root
Worcestershire 39
Sweet Vinegar 39
Nambanzuke 39
Daikon
Citron Infusion 40
Soy Sauce 40
Chinese Style 40
Green Tea 40
Broccoli
Spicy Soy 42
Asazuke 42
Kombu Tea Fry 42
Cauliflower
Citron Kombu 43
Curry Pickles 43
Yukari 43
Hakusai
Kimchee 44
Kombu Mix 44
Labaicai (Spicy Chinese Style) 44
Sweet Vinegar 44
Naganegi
Grilled 46
Sweet Vinegar 46
Dried Daikon
Hariharizuke 46
Bean Sprouts
Soy Sauce Bonito 47
Kimchee Style 47
Turnips
Acharazuke 48
Basic Salt 48
Senmaizuke 48
Plum Vinegared 48
Seri
Chopped 50
Dashi-Soy 50
Mizuna
Chopped 50
Kiku no Hana
Plum Vinegared 51
Vinegared 51
Chapter 2 Fruit, Seafood, Meats
Fruit
Strawberries in Wine Syrup 55
Strawberry Sorbet 55
Strawberry Float 55
Raisins in Rum Syrup 56
Cupcakes 56
Sabayon 56
Honeyed Oranges 57
Orange Jelly 57
Baked Orange Cheesecake 57
Seafood - Meats
Grilled Squid 58
Miso Scallops 58
Chicken Crisps 59
Miso-Garlic Pork 59
Spiced Red Snapper 60
Mayonnaise Shrimp 60
Chiken Nanbanzuke 61
Seared Beef 61
Easy Boiled Pickles
Mixed Pickles 17
Kabocha Pickles 18
Plum Wine Turnips 18
Carrots and Quail Eggs 18
Fuki (Butterbur) 19
Asparagus 19
Pearl Onions 19
Never-Fail Speedy Nukazuke
Cucumbers/Carrots/Cabbage Japanese eggplant/Turnips Myoga 29
Daikon/Celery/Udo/Bell Pepper/Japanese Peppers Edamame/Broccoli Cauliflower/Lotus Root Ginger 30
Nukazuke Q & A 31
Simple Tsukemono with Canned Beans
Marinated Beans 51
Cooking with Savory Foods
Marinated Squid 52
Carrots with Shrimp 52
Cucumber and Chinese Pickles 52
Turnips and Cherry Blossoms 53
Daikon with Salted Kombu 53
Vegetable Medley 53
Flavored Vinegars, Oils, Honeys
Basil Oil 62
Mint Honey 62
Herbed Vinegar 63
Garlic Chile Oil 63
Dill Oil 64
Rosemary Honey 64
Cooking with Tsukemono
Tofu Steak 11
Smoked-Salmon Salad 13
Pork Roll 17
Ginger Ale 26
Jellied Ginger Ale 26
Garlic Dressing 27
Yaki Udon 27
Chicken-Nukazuke Medley 31
Ginger-Bonito 31
Ume-Mushroom Fried Rice 35
Carrot Sandwiches 37
Chicken-Gobo Patties 38
Okinawa Style (Chanpuru) 47
Tricolor Tsukemono 51
Daikon-Chrysanthemum 51
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