Tsukemono: Decoding the Art and Science of Japanese Pickling

Tsukemono is a range of Japanese side dishes known as 'pickled foods' made from vegetables, fruits, flowers, and rhizomes. They are prepared using one or more conservation techniques, such as salt, sugar, vinegar, alcohol, and herbs, and involve dehydration, marinating in salt and acidic liquids, fermentation, and curing. The dish stimulates the appetite, provides delicious taste sensations, and improves digestion. This book discusses the cultural history and traditions associated with tsukemono, provides recipes and techniques for preparing them at home, and describes the healthful benefits and nutritional value of pickles. It encourages readers to expand and diversify their consumption of plant-based foods.

\n Format: Hardback
\n Length: 174 pages
\n Publication date: 01 July 2021
\n Publisher: Springer Nature Switzerland AG
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One of the most well-kept culinary secrets in Japan is the diverse range of side dishes known as tsukemono (つけもの,漬物). The word, pronounced 'tskay-moh-noh,' translates to 'something that has been steeped or marinated (tsuke—steeped; mono—things). While tsukemono are typically made from vegetables, some fruits, flowers, and even rhizomes are also preserved in this manner, making it more accurate to describe them as 'pickled foods.' The preparation of tsukemono involves a combination of one or more conservation techniques, utilizing ingredients such as salt, sugar, vinegar, alcohol, and herbs, alongside methods such as dehydration, marinating in salt and acidic liquids, fermentation, and curing.

The process of making tsukemono goes beyond simply preserving perishable fresh produce. Apart from its nutritional value, the dish stimulates the appetite, delivers delightful taste sensations, and enhances digestion, all while maintaining an elegant simplicity and aesthetic presentation.

This book takes readers on a journey beyond the realm of creating crisp tsukemono. The authors delve into the cultural history and traditions associated with these pickled foods, offering recipes and outlining techniques for preparing them at home with locally sourced ingredients. They also discuss the healthful benefits and basic nutritional value found in the various types of pickles, highlighting how easy it is to incorporate them into daily meals to boost appetite or serve as condiments alongside vegetable, fish, and meat dishes.

The primary objective of this book is to inspire readers to embark on a culinary adventure that will broaden and diversify their consumption of plant-based foods, which are essential for overall well-being. Along the way, there may be a few delightful surprises.

\n Weight: 442g\n
Dimension: 164 x 242 x 19 (mm)\n
ISBN-13: 9783030578619\n
Edition number: 1st ed. 2021\n