Tsukemono [electronic resource] Decoding the Art and Science of Japanese Pickling / by Ole G. Mouritsen, Klavs Styrbæk.

One of the best-kept secrets of Japanese cuisine is a range of side dishes known as tsukemono (つけもの, 漬物). The word, pronounced ‘tskay-moh-noh,’ means ‘something that has been steeped or marinated’ (tsuke—steeped; mono—things). Although tsukemono are usually made from vegetables, some fruits, flowers...

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Bibliographic Details
Main Authors: Mouritsen, Ole G. (Author)
Styrbæk, Klavs (Author)
Corporate Author: SpringerLink (Online service)
Language:English
Published: Cham : Springer International Publishing : Imprint: Springer, 2021.
Edition:1st ed. 2021.
Subjects:
Food—Microbiology.
Food science.
Online Access:
Springer Biomedical and Life Sciences eBooks 2021 English/International: 2021 (Springer Link)
Format: Electronic eBook
Contents:
  • Tsukemono—a Japanese culinary art based on the science of preservation
  • Vegetables and tsukemono—made for each other
  • The many varieties of tsukemono
  • Salt, taste, mouthfeel, and colour
  • Techniques and methods
  • Tsukemono for everyone
  • Tsukemono in Japan
  • Tsukemono, nutrition, and wellness
  • Wabi, tsukemono, and esthetics
  • Index.