Quick and Easy: Tsukemono- Japanese Pickling Recipes (Quick and Easy Series)

Overview


Among the many authentic flavors of Japan, tsukemono, or pickled vegetables, has been a must for everyday meals and with tea. For most of the Japanese nothing can replace enjoying plain hot rice with tsukemono, and dinner is not complete without it as the final course. Today most dishes are available at Japanese grocery stores or specialty supermarkets, but they often lack the seasonal quality and freshness of true tsukemono.

The term tsukemono covers a wide range of dishes ...

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Overview


Among the many authentic flavors of Japan, tsukemono, or pickled vegetables, has been a must for everyday meals and with tea. For most of the Japanese nothing can replace enjoying plain hot rice with tsukemono, and dinner is not complete without it as the final course. Today most dishes are available at Japanese grocery stores or specialty supermarkets, but they often lack the seasonal quality and freshness of true tsukemono.

The term tsukemono covers a wide range of dishes from a marinated salad to preserved foods. Traditional tsukemono such as takuan or umeboshi might seem difficult to prepare but Quick & Easy Tsukemono makes these and many more, easy with its simple step-by-step, full-color photo instructions. There are myriads of methods to make them, some as simple as just rubbing fruits and vegetables with salt just before serving, while other require several days to fully marinate.

Packed with over 73 mouthwatering recipes for easily preserving fruits and vegetables, Quick & Easy Tsukemono is the perfect book for beginning cooks and seasoned foodies alike.

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Product Details

  • ISBN-13: 9784889961812
  • Publisher: Japan Publication Trading Company
  • Publication date: 4/15/2005
  • Series: Quick & Easy Cookbooks Series
  • Pages: 104
  • Product dimensions: 10.00 (w) x 7.00 (h) x 0.30 (d)

Meet the Author

Ikuko Hisamatsu, born in Fukuoka Prefecture, Japan, was inspired by her mother who used to cook conscientiously at home. She studied Western cooking in Europe before moving to Korea to learn traditional Korean cuisine. She is the author of several books including the successful Iwashi Book (Sardine Cookbook).

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Table of Contents

Acknowledgments 2
Preface 3
Useful Measurements 5
What Is Tsukemono? 6
Useful Tips 6
Capture the Season! 7
Extra Flavors for Tsukemono 8
Pickling Containers 9
Pickled Daikon Radish (Takuan-zuke) 11
Daikon Radish in Malted Rice (Bettara -zuke) 12
Daikon Radish in Soy Sauce (Daikon Shoyu-zuke) 13
Daikon Radish Korean Style(Kim Chee) (Daikon Kim Chee) 15
Daikon Radish with Chinese Peppers (Daikon Hoajo-zuke) 16
Daikon Radish Osaka Style (Daikon Osaka-zuke) 17
Salted Chinese Cabbage (Hakusai-zuke) 19
Chinese Cabbage Korean Style(Kim Chee) (Hakusai Kim Chee) 20
Soy Sauce Kim Chee (Hakusai Shoyu Kim Chee) 21
Rolled Chinese Cabbage (Hakusai Maki-zuke) 23
Chinese Cabbage with Pickled Plums (Hakusai Ume-zuke) 24
Stir-Fried Chinese Cabbage (Hakusai Amazu-zuke) 25
Rice Bran Pickles (Nukamiso-zuke)
[I] Rice Bran Pickling Bed (Nuka-doko) 27
[II] Cutting Hints and Directions for Each Vegetable 28
[III] How to Maintain Rice Bran Pickling Bed 29
Pickled Plums (Umeboshi) 31
Sweet and Sour Rakkyo Shallots (Rakkyo Amazu-zuke) 32
Rakkyo Shallots in Soy Sauce (Rakkyo Shoyu-zuke) 33
Garlic in Miso (Ninniku Miso-zuke) 35
Garlic in Honey (Ninniku Hachimitsu-zuke) 36
Garlic in Soy Sauce (Ninniku Shoyu-zuke) 37
Salted Kyo-Na Greens (Kyo-na Shio-zuke) 39
Rape Flowers in Mustard (Nanohana Karashi-zuke) 40
Udo in Kinzanji-Miso (Udo Kinzanji-miso-ae) 41
Cold Cucumber Kim Chee (Mizu Kim Chee) 43
Sweet Cucumber Pickles (Kyuri Amazu-ae) 44
Stuffed Cucumbers (Uroko Kyuri) 45
Cucumbers in Sake Lees (Kyuri Kasu-zuke) 47
Lazy Cook's Pickles (Kyuri Busho-zuke) 48
Lightly Pickled Cucumbers (Kyuri Asa-zuke) 49
Pounded Cucumbers (Kyuri Tataki-zuke) 49
Thousand Slices Turnips (Kabu Senmai-zuke) 51
Turnips in Red Shiso (Kabu Yukari-zuke) 52
Turnips with Lemon (Kabu Lemon-zuke) 53
Turnips with Chili Cod Roe (Kabu Mentaiko-ae) 53
Stuffed Eggplants (Nasu Hasami-zuke) 55
Eggplants in Mustard (Nasu Karashi-zuke) 56
Floating Eggplants (Nasu Ukashi-zuke) 57
Eggplants with Ginger (Nasu Shoga-zuke) 57
Marinated Eggplants (Nasu Age-bitashi) 59
Eggplants with Pickled Plum (Nasu Ume-okaka-zuke) 60
Mustard Eggplants (Nasu Karashi-zuke) 61
Kneaded Eggplants (Nasu Momi-zuke) 61
Instant Cabbage Kim Chee (Cabbage Sokuseki Kim Chee) 63
Salted Cabbage (Cabbage Shio-zuke) 64
Cabbage Mix (Cabbage Chigusa-zuke) 65
Vinegared Red Cabbage (Murasaki-Cabbage Amazu-zuke) 67
Layered Cabbage and Salmon (Cabbage/Salmon Hakata-zuke) 68
Sauerkraut 69
Young Ginger in Sweet Vinegar (Shin-shoga Amazu-zuke) 71
Green Shiso Leaves in Soy Sauce (Ao-shiso Shoyu-zuke) 72
Myoga in Plum Vinegar (Myoga Umezu-zuke) 73
Marinated Four Mushrooms (Kinoko Oil-zuke) 75
Fragrant Enokidake Mushrooms (Enokidake Kaori-zuke) 76
Nameko Mushrooms in Moromi-Miso (Nameko Moromi-ae) 77
Lotus Root in Sweet Vinegar (Renkon Amazu-zuke) 79
Lotus Root in Wine (Renkon Wine-zuke) 80
Stir-Fried Lotus Root (Renkon Kimpira) 81
Burdock with Sesame Seeds (Gobo Goma-zuke) 83
Spicy Burdock (Gobo Pirikara-zuke) 84
Burdock in Miso (Gobo Miso-zuke) 85
Grilled and Poached Peppers (Piman Yaki-bitashi) 87
Stir-Fried Garlic Shoots (Ninniku-kuki Kimpira) 88
Asparagus in Mustard Soy Sauce (Asparagus Shoyu-zuke) 89
Cauliflower in Sake Lees (Cauliflower Kasu-zuke) 91
Curried Cauliflower (Cauliflower Curry-zuke) 92
Broccoli with Kombu (Broccoli Kombu-zuke) 93
Kombu and Squid Hokkaido Style (Matsumae-zuke) 95
Salted Squid (Ika Shiokara) 96
Marinated Smelt (Wakasagi Namban-zuke) 97
Kumquat Preserves (Kinkan Kanro-ni) 99
Pineapple in Lemon 100
Dried Fruits in Red Wine 101
Pickled Seven Vegetables (Fukujin-zuke) 103
Assorted Vegetables Kyoto Style (Shiba-zuke) 104
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