- Taschenbuch: 64 Seiten
- Verlag: Japan Pubn (16. Mai 2003)
- Sprache: Englisch
- ISBN-10: 4889961135
- ISBN-13: 978-4889961133
- Größe und/oder Gewicht: 25,7 x 21,1 x 0,6 cm
- Durchschnittliche Kundenbewertung: 5.0 von 5 Sternen Alle Rezensionen anzeigen (1 Kundenrezension)
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Amazon Bestseller-Rang:
Nr. 130.519 in Englische Bücher (Siehe Top 100 in Englische Bücher)
- Nr. 33 in Englische Bücher > Kochen & Genießen > Einmachen & Einkochen
- Nr. 55 in Englische Bücher > Kochen & Genießen > Regional & International > Asiatisch > Japanisch
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Produktinformation |
Produktbeschreibungen
Kurzbeschreibung
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.
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.
Über den Autor
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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In diesem Buch
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Einleitungssatz
Tsukemono made at home with seasonal vegetables has a depth of flavor that no store-bought tsukemono can match. Lesen Sie die erste Seite
Buchdeckel | Copyright | Inhaltsverzeichnis | Auszug | Rückseite
Tsukemono made at home with seasonal vegetables has a depth of flavor that no store-bought tsukemono can match. Lesen Sie die erste Seite
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Ausgewählte Seiten ansehenWortanzeiger
Buchdeckel | Copyright | Inhaltsverzeichnis | Auszug | Rückseite
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Kundenrezensionen
Die hilfreichsten Kundenrezensionen
3 von 3 Kunden fanden die folgende Rezension hilfreich
Format:Taschenbuch
Easy Japanese Pickling ist für meine Frau eine sehr große Hilfe. Meine Familie und ich waren einige Jahre in Tokyo und seither lieben wir Tsukemono. Endlich haben wir eine leicht verständliche, unkomplizierte und praktische Anweisung, wie man diese Gaumenfreuden macht.
Vielen Dank an Seiko Ogawa, es macht Spaß, ihr Buch zu verwenden.
Vielen Dank an Seiko Ogawa, es macht Spaß, ihr Buch zu verwenden.
Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)
Amazon.com:
14 Rezensionen
41 von 42 Kunden fanden die folgende Rezension hilfreich
Great encyclopedia of Far Eastern pickles
18. Oktober 2004
Format:Taschenbuch|Von Amazon bestätigter Kauf
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.
31 von 31 Kunden fanden die folgende Rezension hilfreich
perfect Japanese pickles
28. Januar 2007
Format:Taschenbuch
Before I became entranced by Japanese cuisine I had no idea how much pickles were a part of the experience. Since I've begun my education into Japanese food, I have been stunned by the sheer variety of tsukemono.
I made one of the quick cabbage pickles, which took about twenty minutes to have the best crisp, salty pickled cabbage I have ever eaten. I stood in the kitchen and ate it all! It was so delicious that I set about to make as many pickles as I could from the book.
All of them have been successful and tasty. I have impressed friends and family with my tsukemono - we eat them with everything - not just Japanese food. They make great accompaniment to picnic food and are perfect for bento box lunches.
This full color book is exquisite with photos for every recipe and photos on preparation too. I am so happy this was my first book on tsukemono, I am addicted!
I made one of the quick cabbage pickles, which took about twenty minutes to have the best crisp, salty pickled cabbage I have ever eaten. I stood in the kitchen and ate it all! It was so delicious that I set about to make as many pickles as I could from the book.
All of them have been successful and tasty. I have impressed friends and family with my tsukemono - we eat them with everything - not just Japanese food. They make great accompaniment to picnic food and are perfect for bento box lunches.
This full color book is exquisite with photos for every recipe and photos on preparation too. I am so happy this was my first book on tsukemono, I am addicted!
25 von 26 Kunden fanden die folgende Rezension hilfreich
Can't get any easier!
20. Juni 2003
Format:Taschenbuch|Von Amazon bestätigter Kauf
The recipes are easy to follow. Some of the recipes have photos picturing specific steps of the recipes and all have the finished product photo. This book will also recommend different recipes & their page numbers for the originally called for main vegetable, which gives you a large variety of tsukemono recipes. There are also some suggestions on using the finished products in main dish recipes.
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