Tsukemono : decoding the art and science of Japanese pickling / Ole G. Mouritsen, Klavs Styrbaek ; photography Jonas Drotner Mouritsen ; translation and adaptation to English Mariela Johansen.

Format:

Book

Author/Creator:

Mouritsen, Ole G., author.

Styrbæk, Klavs, author.

Contributor:

James Samuel Blank Fund.

Language:

Danish

English

Subjects (All):

Pickles--Japan.

Pickles.

Japan.

Physical Description:

xi, 174 pages : color illustrations ; 24 cm

Place of Publication:

Cham, Switzerland : Springer, [2021]

Language Note:

Translated from Danish.

Summary:

One of the best-kept secrets of Japanese cuisine is a range of side dishes known as tsukemono. 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, and a few rhizomes are also preserved this way; it is, therefore, more accurate to characterize them as 'pickled foods.' Their preparation makes use of one or more conservation techniques, involving ingredients such as salt, sugar, vinegar, alcohol, and herbs, in combination with methods including dehydration, marinating in salt and acidic liquids, fermentation, and curing. The process of making tsukemono amounts to more than just a simple way of preserving otherwise perishable fresh produce. Apart from its nutritional value, the dish stimulates the appetite, provides delicious taste sensations, and improves digestion, all while remaining an elegant study in simplicity and esthetic presentation. This book goes well beyond explaining the secrets of making crisp tsukemono. The authors discuss the cultural history and traditions associated with these pickled foods; provide recipes and outline techniques for preparing them at home with local ingredients; describe the healthful benefits and basic nutritional value to be found in the various types of pickles; and show how easy it is to serve them on a daily basis to stimulate the appetite or as condiments to accompany vegetable, fish, and meat dishes. The goal is to encourage the readers of this book to join us in a small culinary adventure that will allow us to expand and diversify our consumption of plant-based foods, which are so vital to our overall well-being. And along the way, there may be a few surprises.

Contents:

Machine generated contents note: Tsukemona

-a Japanese Culinary Art Based on the Science of Preservation...

`The Taste and Smell of Home'

Tradition and Renewal

Vegetables and Tsukemono

-Made for Each Other

Moving toward a More Plant-Based Diet

Making Vegetables More Palatable

The Many Varieties of Tsukemono

A Little Bit of Tsukemono History

Ten Ways to Prepare Tsukemono

Salt, Taste, Mouthfeel, and Colour

Salt Is the Key

Taste and Mouthfeel

The Colour of Tsukemono

Spices and Other Flavour Enhancers

Techniques and Methods

The Physical Structure of Vegetables

Plant Cells

Turgor and Oispness

Pectin and Crisp Vegetables

It Is All about Reducing Water Content

Dehydration

The Pickling Crocks

Brining

Shio-zuke

Pickling

Su-zuke

Marinating in Soy Sauce, Miso, and Sake Lees

Shoyu-zuke

Miso-zuke

Kosu-zuke

Fermenting and Yeasting

Control of Salt Content, Temperature, and Access to Oxygen

Nuka-zuke

Koji-zuke

Fermented Vegetables in Other Food Cultures

Pickled Cucumbers

Tsukemono in Salads and as Condiments

Tsukemono for Everyone

Cucumbers

Asparagus

Jerusalem Artichokes

Broccoli

Kohlrabi

Daikon, Carrots, and `Vegetable Pasta'

Radishes and Turnips

Chinese Cabbage and Lacinato Kale

Garlic

Squash

Ginger Root

Danish Open-Faced Sandwiches Made with Tsukemono

Plums

Flowers

Tsukemono in Japan

`Preserving the Japanese Way'

Pickled Foods Made in Factories, Both Small and Large

A Visit to a Typical Family Enterprise

Tsukemono in a Large Factory Setting

Tsukemono at the Market and in Shops

Old-Fashioned Tsukemono Shops

Tsukemono at a Street Market

Tsukemono, Nutrition, and Wellness

Slightly Sour, a Little Tart

Vitamin Content

Desirable Bacteria, Fungi, and Enzymes

Beneficial Effects of Fermentation

Fermentation Can Facilitate the Release of More Readily Bioavailable Nutrients

Fermentation Helps to Preserve Foods So That They Are Safe to Eat and Will Keep Longer

Fermentation Can Improve the Taste of Foods and Their Ability to Stimulate the Appetite and Regulate Food Intake

Go Easy on the Salt

Eat Tsukemono in Moderation

Wabi, Tsukemono, and Esthetics

The Technical Details.

Notes:

Includes bibliographical references and index.

Local Notes:

Acquired for the Penn Libraries with assistance from the James Samuel Blank Fund.

ISBN:

3030578615

9783030578619

OCLC:

1178892899

Publisher Number:

99988528577