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Quick & Easy Tsukemono: Japanese Pickling Recipes | 
 enlarge | Author: Ikuko Hisamatsu
Publisher: Japan Publications Trading
List Price: $12.95
Buy Used: $7.24
You Save: $5.71 (44%)
Rating:  4 reviews
Media: Paperback
Pages: 104
Number Of Items: 1
Shipping Weight (lbs): 0.8
Dimensions (in): 10 x 7 x 0.4
ISBN: 488996181X
Dewey Decimal Number: 641
EAN: 9784889961812
ASIN: 488996181X
Availability: Usually ships in 1-2 business days
Shipping: Expedited shipping available
Shipping: International shipping available
Condition: Ships within 24 hours - minor shelf wear on cover
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| Editorial Reviews:
Product 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.
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| Customer Reviews:
 Easy and inspiring November 9, 2007
J. Williams (Australia)
6 out of 6 found this review helpful
I love this little book. Very simple instruction, great illustrations - has moved me up to another level of food fermentation. Great stuff
 Best English-language source for tsukemono December 29, 2006
K. Cunningham (Taipei, Taiwan)
4 out of 4 found this review helpful
This is a fantastic collection of recipes. I began making Korean kimchi and wanted a Japanese counterpart as the fiery nature of the Korean kitchen was getting to me! This book is the answer. I am literally eating a bowlful of Tsukemono as I write this. Lovely--and low carb too, for people with that interest. Tsukemono or kimchi, a bowl of rice and te protein of your coice round out an easy to prepare (ahead) meal.
Recommended for gourmet pickling enthusiasts May 19, 2005
Midwest Book Review (Oregon, WI USA)
13 out of 14 found this review helpful
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!
Korean Kim-chee and traditional Japanese side dishes May 4, 2005
Zack Davisson (Seattle, WA, USA)
28 out of 28 found this review helpful
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.
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