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Quick & Easy Tsukemono: Japanese Pickling Recipes (Quick & Easy (Japan Publications)) [Englisch] [Taschenbuch]

Ikuko Hisamatsu

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15. April 2005 Quick & Easy (Japan Publications)
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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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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Sauerkraut from Germany, gherkins from the Netherlands, Szechuan pickles from China, pickled mangoes from India, etc.,  these popular pickles all have their own strong flavor and are usually served as an accompaniment to various dishes. Lesen Sie die erste Seite
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Die hilfreichsten Kundenrezensionen auf (beta) 4.5 von 5 Sternen  26 Rezensionen
60 von 60 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen Korean Kim-chee and traditional Japanese side dishes 4. Mai 2005
Von Zack Davisson - Veröffentlicht auf
No Japanese meal is complete without tsukemono. Whether you are having a traditional dinner, some sushi, a bowl of udon or even a plate of curry rice, in a Japanese home or restaurant a small dish of pickled yummies will always be set aside your plate, providing a colorful and flavorful accompaniment.

Continuing the "Quick and Easy" series of Japanese cooking, chef Ikuko Hisamatsu has laid out almost 100 easy-to-follow tsukemono recipes that allow you to prepare these necessary side dishes, using seasonal Japanese ingredients which complement the various meals of Japanese cuisine. In addition to the common tsukemono, there are five Korean kim chee recipes, some dessert items like pineapple in lemon, fish side-dishes like salted squid, and some original creations like garlic in honey and garlic in miso.

The ingredient list might require a Japanese or Asian grocery store, unless you have ready access to daikon, shiso leaves, kombu, ume and the like. Required Japanese spices are things like miso, sake-kasu, karashi, wasabi and yuzu citron. Nothing terribly rare, but exotic enough that they probably won't be found at a regular grocery store.

The recipes are easy to follow. If you have never done any pickling before, you can expect some trial and error before you get it exactly right. There are some overall tips for pickling, and advice as to the specific equipment you will need. Pickling does require some special equipment and preparation, so it is not really a "grab and go" type of cook book, although there are simple recipes that you can try right away. The length of time for the recipes vary, and you are probably better off trying a one hour pickle before tackling the two-month long fermentation of the delicious ume boshi.

A necessary book for anyone serious about cooking authentic Japanese meals.
23 von 24 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Recommended for gourmet pickling enthusiasts 19. Mai 2005
Von Midwest Book Review - Veröffentlicht auf
From garlic pickled in honey, to sweet and sour shallots, stuffed cucumbers, and so much more, Quick & Easy Tsukemono: Japanese Pickling Recipes is packed from cover to cover with colorful photos, intriguing dishes simply not to be found elsewhere, and preents them with a lively presentation which lends to easy home pickling for even the most novice kitchen chef. Even home cooks used to traditional pickling dishes will find plenty that will be new to them here; for Tsukemono's Japanese emphasis is very different from American pickle recipes. Quick & Easy Tsukemono is unique and enthusiastically recommended for gourmet pickling enthusiasts!
15 von 15 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen Easy and inspiring 9. November 2007
Von Amazon Customer - Veröffentlicht auf
Format:Taschenbuch|Verifizierter Kauf
I love this little book. Very simple instruction, great illustrations - has moved me up to another level of food fermentation. Great stuff
10 von 10 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen Authentic Flavor 3. Januar 2010
Von George H. Rowland - Veröffentlicht auf
My wife is Japanese as well as a great deal of our friends and most have been in the U.S. less than five years. They get quite disappointed in a lot of allegedly Japanese foods in this country. This book has been great for me, as it has made me able to create authentic tasting Japanese style pickles for this picky audience. All the instructions in the book are quite clear with good pictures to make things even more clear. The only reason I didn't give it five stars is all the measurements are metric. Not that this is a big problem because kitchen scales that do both grams and ounces are inexpensive and easy to get these days, but it would have been a nice touch.
6 von 6 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen just what i wanted! 19. April 2009
Von Lisa Kerr - Veröffentlicht auf
Format:Taschenbuch|Verifizierter Kauf
this book tells you and shows you what you need to know about making many kinds of japanese pickles, and also the korean kim chee and some american varieties. you will need some things like rice bran or rice koji for some of the most delicious ones, but please check out "bob's red mill" for rice bran. and gem cultures where they will sell you some culture to make your own rice koji from rice that you can order from bob's. both are on the internet. and you can make a lot of the pickles with just stuff you can get at most modern usa stores.

the little tsukemono book is very sweet. i just need a little asian grocery with everything to go with it. or a place that sells the seeds to grow things, especially shiso. but still, you can make much.
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