Cooking with Japanese pickles : 97 quick, classic and seasonal recipes / Takako Yokoyama ; translated by Makiko Itoh.

Format:

Book

Author/Creator:

Yokoyama, Takako, author.

Contributor:

Itō, Makiko (Translator), translator.

Class of 1932 Fund.

Standardized Title:

Yokoyama takako no otsukemono. English

Language:

English

Japanese

Subjects (All):

Pickled foods--Japan.

Pickled foods.

Pickles--Japan.

Pickles.

Seasonal cooking.

Cooking, Japanese.

Japan.

Genre:

Cookbooks.

Physical Description:

112 pages : color illustrations ; 27 cm

Place of Publication:

North Clarendon, VT : Tuttle Publishing, [2022]

Language Note:

Translated from the Japanese.

Summary:

"Enjoy healthy and delicious Japanese pickles with the help of a leading Japanese food expert! Homemade Japanese pickles are incredibly tasty and easy to make, and have numerous gut health and digestion benefits. This amazing book shows you how to make your own Japanese-style pickles at home using fresh vegetables from your garden or local farmers' market--and how to incorporate them into delicious Japanese homestyle meals. Author Takako Yokoyama provides 76 pickling recipes grouped into three chapters: Chapter One: Quick pickles that are ready to eat immediately--like Spicy Eggplant Pickles, Cabbage and Garlic Pickled in Soy Sauce, and Tomatoes Seasoned in Sake Rice Wine. Chapter Two: Classic Japanese pickling recipes--such as Umeboshi Preserved Plums, Napa Cabbage Kimchi, and Daikon Radish Pickled in Miso. Chapter Three: Seasonal pickles--including Spring Parsley and Butterbur Pickles, Mixed Summer Vegetable Pickles and Winter Beets Pickled in Honey. Yokoyama also presents 21 enticing recipes for meals that incorporate the pickles you make--like Sushi Rolls with Pickled Cabbage and Tofu Hotpot and Onion Salad with Fermented Soybean Dressing. With commonly asked questions, clear step-by-step instructions, beautiful color photos, and information about the health benefits of pickles, this is an ideal resource for home cooks who want to try their hand at pickling, plant-based eating, or expanding their go-to recipe list"--Publisher's description.

Contents:

Machine generated contents note: ch. 1 Quick Pickles

Eggplant Pickled in Salt

Turnips Pickled in Salt

Cabbage Pickled in Salt

Cut Greens Pickled in Salt

Miso-pickled Burdock

Miso-pickled Chinese Yam

Miso-pickled Shiitake Mushrooms

Miso-pickled Kombu Seaweed

Miso-pickled Bell Peppers

Cucumber in Soy Sauce and Vinegar

Napa Cabbage in Ginger Soy Sauce

Leeks Pickled in Soy Sauce

Pickled Lettuce

Lotus Root and Sardine Pickles

Red Onion Pickled in Sweet Vinegar

Cauliflower Pickled in Sweet Vinegar

Potato Pickled in Sweet Vinegar

Celery in Sweet Vinegar

Tomatoes Pickled in Sweet Vinegar

Eggplant in Sweet Mustard

Mizuna Greens in Mustard Soy Sauce

Daikon in Mustard Soy Sauce

Daikon, Cucumber and Carrot in Sweet Koji

Sweet Rice Koji

Soybeans Pickled in Soy Sauce Koji

Soy Sauce Koji

More Reasons to Enjoy Pickles

ch. 2 Classic Pickles

RICE BRAN PICKLES

How to Make Rice Bran Pickles

All About Rice Bran Pickling

Rice Bran Pickles in a Bag

Frequently Asked Questions

Rice Bran Sprinkling Method

Rice Bran Pickled Daikon Radish

Recipes using Rice Bran Pickles

Scallops with Rice Bran Pickles

Stir-fried Pork and Pickled Cabbage

Pickled Daikon Radish and Salmon Rolls

UMEBOSHI PICKLED PLUMS

Sa Shi Su Umeboshi

Drying Ume Fruit

Sa Shi Su Small Umeboshi

Red Shiso Umeboshi

Frozen Ume in Sugar

Frozen Ume Preserved in Miso

Sa Shi Su Pickled Apricots

Recipes Using Umeboshi

Sa Shi Su Umeboshi Rice

Sa Shi Su Yakisoba Noodles

Sa Shi Su Soy-milk Cottage Cheese

Simmered Sardines with Small Umeboshi

Daikon with Red Shiso Umeboshi

Sauteed Chicken with Sa Shi Su Pickled Apricots

Cold Tofu with Frozen Ume Miso

Sugared Ume and Pomelo

PICKLED NAPA CABBAGE

Napa Cabbage Pickled in Salt

Chopped Napa Cabbage Pickles

Napa Cabbage Kimchi

Recipes Using Pickled Napa Cabbage

Pickled Napa Cabbage Sushi

Cabbage and Natto Pockets

Korean Tofu Stew

PICKLED ONIONS

Salted Rakkyo

Sweet Vinegar Rakkyo

Soy Sauce Pickled Rakkyo

PICKLED GARLIC

Vinegared Garlic

Garlic Preserved in Soy Sauce

Garlic Preserved in Miso

Recipes using Rakkyo and Garlic Pickles Potato Salad with Rakkyo

Rakkyo Pickles with Natto

Pan-fried Garlic Pork

Garlic Miso Dip

SAKE LEES PICKLES

Sake Lees Pickled Vegetables

Ginger in Sake Lees

Enoki Mushrooms in Sake Lees

Carrot Pickled in Sake Lees

SHIBAZUKE PICKLES

How to Make Shibazuke Pickles

Dried Daikon Pickles

Recipes Using Classic Pickles Sake Lees Pickles with Chicken

Mochi Soup with Shibazuke Pickles

Daikon in Soy Sauce

Even More Reasons to Enjoy Pickles

ch. 3 Pickling with the Seasons

SPRING

Salt-pickled Butterbur

Butterbur Sprouts with Kombu and Soy Sauce

Salt-pickled Bracken

Salt-pickled Water Celery

Wild Garlic Pickled in Soy Sauce

Nanohana Pickled in Mustard

Nanohana with Kombu

Bamboo Shoots Pickled in Miso

SUMMER

Sansho Peppercorns in Soy Sauce

Sansho Peppercorns in Soy Sauce and Koji

Sansho Peppercorns in Sake Lees

Sansho Peppercorns in Miso

Shiso Berries in Soy Sauce

Shiso Leaves in Seasoned Vinegar and Soy Sauce

Young Ginger with Red Shiso

Mixed Vegetable Pickles

Myoga Ginger in Mustard

Myoga Ginger in Sweet Vinegar

Chrysanthemum' Petals in Sweet Vinegar

Wasabi Leaves in Dashi Stock

FALL AND WINTER

Yuzu-miso Persimmons

Beets Pickled in Honey

Turnips in Sweet Vinegar

ch. 4 Traditional Pickling

Takuan Pickled Daikon Radish

Narazuke Pickled Melon

Nozawazuke Salt-pickled Mustard Greens

Sunkizuke Pickled Red Turnip Greens.

Notes:

Includes index.

Local Notes:

Acquired for the Penn Libraries with assistance from the Class of 1932 Fund.

ISBN:

9784805316634

4805316632

OCLC:

1262124650

Publisher Number:

99990527521