Easy Japanese Pickling in Five Minutes to One Day PDF Download
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Author: Seiko Ogawa
Publisher: Japan Publications Trading
ISBN: 9784889961133
Category : Cooking
Languages : en
Pages : 68
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Book Description
Speed, speed, speed. Although Japanese cooking enthusiasts know that some pickles can be made very quickly, there are many more that take three days to many months. Every recipe in this book can be made in five minutes to one day about 80 persent of the recipes can be made in less than an hour. No pickling pot required! In any other tsukemono book, the first page describes the variety of pickling pots available, some with rock weights, others with spring-loaded lids. In this book, the first page shows how to use plastic bags, paper towels, and ordinary mixing bowls for fabulous results. Book jacket.
Author: Seiko Ogawa
Publisher: Japan Publications Trading
ISBN: 9784889961133
Category : Cooking
Languages : en
Pages : 68
Get Book Here
Book Description
Speed, speed, speed. Although Japanese cooking enthusiasts know that some pickles can be made very quickly, there are many more that take three days to many months. Every recipe in this book can be made in five minutes to one day about 80 persent of the recipes can be made in less than an hour. No pickling pot required! In any other tsukemono book, the first page describes the variety of pickling pots available, some with rock weights, others with spring-loaded lids. In this book, the first page shows how to use plastic bags, paper towels, and ordinary mixing bowls for fabulous results. Book jacket.
Author: Namiko Chen
Publisher:
ISBN:
Category : Cooking, Japanese
Languages : en
Pages : 287
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Book Description
Author: Nancy Singleton Hachisu
Publisher: Andrews McMeel Publishing
ISBN: 1449471528
Category : Cooking
Languages : en
Pages : 406
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Book Description
This beautifully illustrated guide by the author of Japanese Farm Food includes essential Japanese pantry tips and 125 recipes. In Preserving the Japanese Way, Nancy Singleton Hachisu offers step-by-step instructions for preserving fruits, vegetables, and fish using the age-old methods of Japanese farmers and fishermen. The recipes feature ingredients easily found in grocery stores or Asian food markets, such as soy sauce, rice vinegar, sake, and koji. Recipes range from the ultratraditional— Umeboshi (Salted Sour Plums), Takuan (Half-Dried Daikon Pickled in Rice Bran), and Hakusai (Fermented Napa Cabbage)— to modern creations like Zucchini Pickled in Shoyu Koji, Turnips Pickled with Sour Plums, and Small Melons in Sake Lees. Hundreds of full-color photos offer a window into the culinary life of Japan, from barrel makers and fish sauce producers to traditional morning pickle markets. More than a simple recipe book, Preserving the Japanese Way is a book about community, seasonality, and ultimately about why both are relevant in our lives today. “This is a gorgeous, thoughtful—dare I say spiritual—guide to the world of Japanese pickling written with clarity and a deep respect for technique and tradition.” —Rick Bayless, author of Authentic Mexican and owner of Frontera Grill
Author: Ikuko Hisamatsu
Publisher: Japan Publications Trading
ISBN: 9784889961812
Category : Cooking
Languages : en
Pages : 118
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Book Description
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.
Author: Karen Solomon
Publisher: Ten Speed Press
ISBN: 1607744767
Category : Cooking
Languages : en
Pages : 210
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Book Description
From authentic Korean kimchi, Indian chutney, and Japanese tsukemono to innovative combinations ranging from mild to delightfully spicy, the time-honored traditions of Asian pickling are made simple and accessible in this DIY guide. Asian Pickles introduces the unique ingredients and techniques used in Asian pickle-making, including a vast array of quick pickles for the novice pickler, and numerous techniques that take more adventurous cooks beyond the basic brine. With fail-proof instructions, a selection of helpful resources, and more than seventy-five of the most sought-after pickle recipes from the East—Korean Whole Leaf Cabbage Kimchi, Japanese Umeboshi, Chinese Preserved Vegetable, Indian Coconut-Cilantro Chutney, Vietnamese Daikon and Carrot Pickle, and more—Asian Pickles is your passport to explore this region’s preserving possibilities.
Author: 真知子·舘野
Publisher: C. E. Tuttle
ISBN: 9784805315309
Category : Cooking (Vegetables)
Languages : en
Pages : 144
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Book Description
In Japanese Pickled Vegetables, dietician and fermented food expert Machiko Tateno has collected more than 130 easy, healthy recipes for pickled, preserved and fermented vegetables. These pickle recipes use ingredients that are easily available in the West -- including asparagus, cabbage, eggplant, zucchini, tomatoes, garlic, daikon, turnips and squashes, olive oil, honey and yogurt. More adventurous cooks can try their hand at traditional Japanese pickled vegetables like burdock root, bitter gourd, lotus root and wasabi leaves. The recipes are cross-referenced by vegetable and pickling method. A chapter on regional pickling recipes and styles lets home cooks learn more about the traditional art of tsukemono in Japan -- from Tokyo to rural farm villages. A section on pickling fresh seasonal vegetables helps you to make the most of your fresh garden produce, while another provides recipes using fermented seasonings -- such as Garlic Miso and Green Peppercorn that can be used to enhance the umami flavor of any dish!
Author: Sonoko Sakai
Publisher: Shambhala Publications
ISBN: 0834842483
Category : Cooking
Languages : en
Pages : 306
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Book Description
“A beautifully photographed . . . introduction to Japanese cuisine.” —New York Times “A treasure trove for . . . Japanese recipes.” —Epicurious “Heartfelt, poetic.” —San Francisco Chronicle “Expand a home chef’s borders” with this “essential guide to Japanese home cooking” featuring 100+ recipes—for seasoned cooks and beginners who crave authentic Japanese food (Martha Stewart Living). Using high-quality, seasonal ingredients in simple preparations, Sonoko Sakai offers recipes with a gentle voice and a passion for authentic Japanese cooking. Beginning with the pantry, the flavors of this cuisine are explored alongside fundamental recipes, such as dashi and pickles, and traditional techniques, like making noodles and properly cooking rice. Use these building blocks to cook an abundance of everyday recipes with dishes like Grilled Onigiri (rice balls) and Japanese Chicken Curry. From there, the book expands into an exploration of dishes organized by breakfast; vegetables and grains; meat; fish; noodles, dumplings, and savory pancakes; and sweets and beverages. With classic dishes like Kenchin-jiru (Hearty Vegetable Soup with Sobagaki Buckwheat Dumplings), Temaki Zushi (Sushi Hand Rolls), and Oden (Vegetable, Seafood, and Meat Hot Pot) to more inventive dishes like Mochi Waffles with Tatsuta (Fried Chicken) and Maple Yuzu Kosho, First Garden Soba Salad with Lemon-White Miso Vinaigrette, and Amazake (Fermented Rice Drink) Ice Pops with Pickled Cherry Blossoms this is a rich guide to Japanese home cooking. Featuring stunning photographs by Rick Poon, the book also includes stories of food purveyors in California and Japan. This is a generous and authoritative book that will appeal to home cooks of all levels.
Author: Ole Mouritsen
Publisher: Columbia University Press
ISBN: 0231543247
Category : Cooking
Languages : en
Pages : 424
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Book Description
Why is chocolate melting on the tongue such a decadent sensation? Why do we love crunching on bacon? Why is fizz-less soda such a disappointment to drink, and why is flat beer so unappealing to the palate? Our sense of taste produces physical and emotional reactions that cannot be explained by chemical components alone. Eating triggers our imagination, draws on our powers of recall, and activates our critical judgment, creating a unique impression in our mouths and our minds. How exactly does this alchemy work, and what are the larger cultural and environmental implications? Collaborating in the laboratory and the kitchen, Ole G. Mouritsen and Klavs Styrbæk investigate the multiple ways in which food texture influences taste. Combining scientific analysis with creative intuition and a sophisticated knowledge of food preparation, they write a one-of-a-kind book for food lovers and food science scholars. By mapping the mechanics of mouthfeel, Mouritsen and Styrbæk advance a greater awareness of its link to our culinary preferences. Gaining insight into the textural properties of raw vegetables, puffed rice, bouillon, or ice cream can help us make healthier and more sustainable food choices. Through mouthfeel, we can recreate the physical feelings of foods we love with other ingredients or learn to latch onto smarter food options. Mastering texture also leads to more adventurous gastronomic experiments in the kitchen, allowing us to reach even greater heights of taste sensation.
Author: Yukari Sakamoto
Publisher:
ISBN: 189214574X
Category : Business & Economics
Languages : en
Pages : 306
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Book Description
Japanese cuisine.
Author: Ole G. Mouritsen
Publisher: Columbia University Press
ISBN: 023116890X
Category : Cooking
Languages : en
Pages : 282
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Book Description
In the West, we have identified only four basic tastesÑsour, sweet, salty, and bitterÑthat, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression that is savory, complex, and wholly distinct. Combining culinary history with recent research into the chemistry, preparation, nutrition, and culture of food, Mouritsen and Styrb¾k encapsulate what we know to date about the concept of umami, from ancient times to today. Umami can be found in soup stocks, meat dishes, air-dried ham, shellfish, aged cheeses, mushrooms, and ripe tomatoes, and it can enhance other taste substances to produce a transformative gustatory experience. Researchers have also discovered which substances in foodstuffs bring out umami, a breakthrough that allows any casual cook to prepare delicious and more nutritious meals with less fat, salt, and sugar. The implications of harnessing umami are both sensuous and social, enabling us to become more intimate with the subtleties of human taste while making better food choices for ourselves and our families. This volume, the product of an ongoing collaboration between a chef and a scientist, won the Danish national Mad+Medier-Prisen (Food and Media Award) in the category of academic food communication.
