Tsukemono: Pickled Japanese Vegetables

Rating:
Summary: great book.
Review: I am a Japanese and love pickles. This book shows me how to make many kinds of vegetable pickles which I can't get recepi in Japan.

Rating:
Summary: An excellent source for both pictures and recipes of tsukemo
Review: I've been a fan of Japanese food, especially sashimi and tsukemono, since the 70's and was delighted to find this book. It is well writted and provides historical, nutritional and equipment information, as well as pictures and recipes. Recipes include complex processes for making Umeboshi (pickled plums)and Takuan-zuke (rice bran pickled daikon) as well as quick and easy cucumber, radish, turnip and cabbage pickles. It also has a section on Pacific Rim pickles such as Vietnamese pickled bean sprouts and Korean Kim Chee. All in all a very well written and informative book about Asian pickles and the art of making them. A must for Asian food lovers and your cook book library. Thank you Kay Shimizu and might we expect another book from you soon? Now for that bowl of hot rice and some Hakusai-zuke .............

Rating:
Summary: An excellent source for both pictures and recipes of tsukemo
Review: I've been a fan of Japanese food, especially sashimi and tsukemono, since the 70's and was delighted to find this book. It is well writted and provides historical, nutritional and equipment information, as well as pictures and recipes. Recipes include complex processes for making Umeboshi (pickled plums)and Takuan-zuke (rice bran pickled daikon) as well as quick and easy cucumber, radish, turnip and cabbage pickles. It also has a section on Pacific Rim pickles such as Vietnamese pickled bean sprouts and Korean Kim Chee. All in all a very well written and informative book about Asian pickles and the art of making them. A must for Asian food lovers and your cook book library. Thank you Kay Shimizu and might we expect another book from you soon? Now for that bowl of hot rice and some Hakusai-zuke .............