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

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

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Product Details

ISBN-13: 9784889961133
Publisher: Kodansha USA
Publication date: 05/16/2003
Pages: 64
Product dimensions: 9.90(w) x 8.10(h) x 0.10(d)

About 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.

Table of Contents

Pointers for Speedy Tsukemono4
Tsukemono in 30 Minutes or Less
Nappa with Kombu6
Sauteed Mushrooms6
Tosa-Style Cucumbers7
Ume Turnips7
Sweet Myoga7
Chapter 1Easy Vegetable Tsukemono
Spring - Summer
Cabbage
Olive Oil Marinade9
Spicy-Sweet Style9
Sauerkraut Style9
Hakata Style9
Rape Blossoms (Na no Hana)
Kombu-Wrapped10
Bamboo Shoots
Fried Style10
Udo
Sweet Yukari11
Fuki (Butterbur)
Wasabi Soy Sauce11
Bell Peppers
Roasted12
Salt-Sesame12
Soy Sauce12
Celery
Lemon Saute13
Misozuke13
Cucumbers
Chinese Style14
Sandwich Style14
Kombu-zuke14
Kimchee Style14
Red Onions
Honey Apple20
Asparagus
Kombu Tea20
Grilled20
Sun-Dried Tomatoes
Oil-Packed21
Cherry Tomatoes
Honey Mint21
Lemon Infusion21
Radishes
Garlic Miso22
Shiso Berries22
Apricot Syrup22
Green Beans
Soy Sauce with Jako23
Misozuke23
White Wine and Dill23
Japanese Peppers
Simply Ginger24
Soy Sauce24
Myoga
Misozuke24
Okra
Lemon Saute25
Ginger Miso25
Kabocha
Honey Fry25
Ginger
Sweet Vinegar26
Honey Lemon26
Garlic
Honey Vinegar27
Kombu Soy Sauce27
Fall and Winter
Eggplant
Shiso Squeeze33
Sesame Vinegar33
Spicy Soy Sauce33
Ume Vinegar33
Mushrooms
Miso Vinegar34
Tarragon Vinaigrette34
Dashi Soy Sauce34
Yamaimo
Soy Sauce Marinade35
Misozuke35
Carrot
Orange-Mint Ribbons36
Miso Saute36
Cuttlefish Soy36
Potatoes
Parsley Crisp37
Vinegared Julienne37
Gobo
Wine Marinade38
Sesame Miso38
Lotus Root
Worcestershire39
Sweet Vinegar39
Nambanzuke39
Daikon
Citron Infusion40
Soy Sauce40
Chinese Style40
Green Tea40
Broccoli
Spicy Soy42
Asazuke42
Kombu Tea Fry42
Cauliflower
Citron Kombu43
Curry Pickles43
Yukari43
Hakusai
Kimchee44
Kombu Mix44
Labaicai (Spicy Chinese Style)44
Sweet Vinegar44
Naganegi
Grilled46
Sweet Vinegar46
Dried Daikon
Hariharizuke46
Bean Sprouts
Soy Sauce Bonito47
Kimchee Style47
Turnips
Acharazuke48
Basic Salt48
Senmaizuke48
Plum Vinegared48
Seri
Chopped50
Dashi-Soy50
Mizuna
Chopped50
Kiku no Hana
Plum Vinegared51
Vinegared51
Chapter 2Fruit, Seafood, Meats
Fruit
Strawberries in Wine Syrup55
Strawberry Sorbet55
Strawberry Float55
Raisins in Rum Syrup56
Cupcakes56
Sabayon56
Honeyed Oranges57
Orange Jelly57
Baked Orange Cheesecake57
Seafood - Meats
Grilled Squid58
Miso Scallops58
Chicken Crisps59
Miso-Garlic Pork59
Spiced Red Snapper60
Mayonnaise Shrimp60
Chiken Nanbanzuke61
Seared Beef61
Easy Boiled Pickles
Mixed Pickles17
Kabocha Pickles18
Plum Wine Turnips18
Carrots and Quail Eggs18
Fuki (Butterbur)19
Asparagus19
Pearl Onions19
Never-Fail Speedy Nukazuke
Cucumbers/Carrots/Cabbage Japanese eggplant/Turnips Myoga29
Daikon/Celery/Udo/Bell Pepper/Japanese Peppers Edamame/Broccoli Cauliflower/Lotus Root Ginger30
Nukazuke Q & A31
Simple Tsukemono with Canned Beans
Marinated Beans51
Cooking with Savory Foods
Marinated Squid52
Carrots with Shrimp52
Cucumber and Chinese Pickles52
Turnips and Cherry Blossoms53
Daikon with Salted Kombu53
Vegetable Medley53
Flavored Vinegars, Oils, Honeys
Basil Oil62
Mint Honey62
Herbed Vinegar63
Garlic Chile Oil63
Dill Oil64
Rosemary Honey64
Cooking with Tsukemono
Tofu Steak11
Smoked-Salmon Salad13
Pork Roll17
Ginger Ale26
Jellied Ginger Ale26
Garlic Dressing27
Yaki Udon27
Chicken-Nukazuke Medley31
Ginger-Bonito31
Ume-Mushroom Fried Rice35
Carrot Sandwiches37
Chicken-Gobo Patties38
Okinawa Style (Chanpuru)47
Tricolor Tsukemono51
Daikon-Chrysanthemum51

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Easy Japanese Pickling in Five Minutes to One Day: 101 Full-Color Recipes for Authentic Tsukemono 3 out of 5 based on 0 ratings. 1 reviews.
wintergreens on LibraryThing 18 days ago
I don't love all the "convenient" plastic bag use in this book, but I do like the simple, no nonsense recipes for people unfamiliar with tsukemono, using vegetables that many westerners wouldn't think of pickling. This is one of those books that gets you past fears of the unknown. Note, if you're interested in nuka, this is not going to be the book you're looking for.