Tsukemono: Decoding the Art and Science of Japanese Pickling
2021年7月1日 · The process of making tsukemono amounts to more than just a simple way of preserving otherwise perishable fresh produce. Apart from its nutritional value, the dish stimulates the appetite, provides delicious taste sensations, and improves digestion, all while remaining an elegant study in simplicity and esthetic presentation.
- 评论数: 14
- 作者: Ole G. Mouritsen, Klavs Styrbæk
Tsukemono: Decoding the Art and Science of Japanese Pickling
2021年6月30日 · Tsukemono: Decoding the Art and Science of Japanese Pickling - Kindle edition by Mouritsen, Ole G., Styrbæk, Klavs. Download it once and read it on your Kindle device, PC, phones or tablets. Use features like bookmarks, note taking and highlighting while reading Tsukemono: Decoding the Art and Science of Japanese Pickling.
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Tsukemono: Decoding the Art and Science of Japanese Pickling
2021年7月1日 · Tsukemono—a Japanese culinary art based on the science of preservation.- Vegetables and tsukemono—made for each other.- The many varieties of tsukemono.- Salt, taste, mouthfeel, and colour.- Techniques and methods.- Tsukemono for everyone.- Tsukemono in Japan.- Tsukemono, nutrition, and wellness.- Wabi, tsukemono, and esthetics.- Index
Tsukemono: Decoding the Art and Science of Japanese Pickling
This book provides recipes and outlines techniques for preparing tsukemono at home with local ingredients. It discusses the cultural history and traditions associated with these pickled foods and describes the healthful benefits & basic nutritional value to be found in the various types of pickles
Tsukemono : Decoding the Art and Science of Japanese Pickling
One of the best-kept secrets of Japanese cuisine is a range of side dishes known as tsukemono (つけもの, 漬物). The word, pronounced ‘tskay-moh-noh,’ means ‘something that has been steeped or...
Tsukemono: Decoding the Art and Science of Japanese Pickling
Buy Tsukemono: Decoding the Art and Science of Japanese Pickling 1st ed. 2021 by Mouritsen, Ole G., Styrbæk, Klavs (ISBN: 9783030578619) from Amazon's Book Store. Everyday low prices and free delivery on eligible orders.
- 评论数: 14
- 作者: Ole G. Mouritsen, Klavs Styrbæk
Tsukemono: Decoding the Art and Science of Japanese Pickling …
The process of making tsukemono amounts to more than just a simple way of preserving otherwise perishable fresh produce. Apart from its nutritional value, the dish stimulates the appetite, provides delicious taste sensations, and improves digestion, all while remaining an elegant study in simplicity and esthetic presentation.
Tsukemono: A Guide to Japanese Pickles • Just One Cookbook
2019年1月4日 · Crunchy with an appetizingly sour & sweet-tart flavor, tsukemono are the Japanese pickles served alongside rice and miso soup. Find out more about the different types of tsukemono you may encounter in a Japanese meal.
Tsukemono: Japanese Pickling Recipes - amazon.com
2000年9月1日 · This book introduces myriads of salad-like tsukemono recipes used in Japanese homes today. Of course you will find the traditional pickles from various districts of the country. Every recipe includes step-by-step photographs, information such as how to select good ingredients and marinating time for the best flavor.
- 评论数: 12
- 作者: Ikuko Hisamatsu
Tsukemono - Shiozuke (Salt Pickling) 塩漬け - Just One Cookbook
2019年1月31日 · Shiozuke is the simplest type of Japanese pickle (tsukemono). All you need is salt, water, and fresh seasonal vegetables. Try this pickle today to serve with your Japanese steamed rice and miso soup!