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Asian Pickles: Japan: Recipes for Japanese Sweet, Sour, Salty, Cured, and Fermented Tsukemono [Kindle Edition]

Karen Solomon
4.1 out of 5 stars  See all reviews (12 customer reviews)

Kindle Price: $2.99
Sold by: Random House LLC

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Book Description

A DIY guide to making the salty, sweet, tangy, and sometimes spicy pickles of Japan, featuring 16 recipes for traditional tsukemono as well as new favorites with innovative ingredients and techniques.

For Asian food aficionados and preservers and picklers looking for new frontiers, the natural standout is Japan's diverse array of pickled products and innovative flavor pairings that wow the palate. In Asian Pickles: Japan, respected cookbook author and culinary project maven Karen Solomon introduces readers to the unique ingredients used in Japanese pickle-making, such as koji rice, fermented rice bran, shiso leaf, miso, soy sauce, and numerous other techniques beyond the basic vinegar brine. And for the novice pickler, Solomon also includes a vast array of quick pickles with easily-accessible ingredients. Featuring the most sought-after Japanese pickle recipes--including Pickled Ginger, Umeboshi, and more--plus beautiful photography, Asian Pickles: Japan will help you explore a new preserving horizon with fail-proof instructions and additional resources.



Product Details

  • File Size: 3101 KB
  • Print Length: 56 pages
  • Publisher: Ten Speed Press (December 18, 2012)
  • Sold by: Random House LLC
  • Language: English
  • ASIN: B0083DJV9M
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Not Enabled
  • Lending: Not Enabled
  • Amazon Best Sellers Rank: #242,452 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

Most Helpful Customer Reviews
5 of 6 people found the following review helpful
4.0 out of 5 stars Great introduction to Japanese pickles January 15, 2013
Format:Kindle Edition
If you're a fan of Japanese food, you're familiar with the delicious pickled vegetables in this cuisine. The author of this book tells how to make these delicacies without any expensive kitchen equipment or tools. It's a guide for the novice, and she makes it sound manageable and easy to do. From traditional tsukemono such as Pickled Plums, to her own favorite recipes, such as Pickled Asian Pear with Lemon, you'll be sure to find something to make your mouth water or pucker. Solomon writes in a hip, fresh, and friendly style, making this seemingly difficult cooking project sound like a fun afternoon in the kitchen. She provides recipes for pickles that can be made in minutes and some that take longer. After reading this book, I'm willing to try making my own pickles.

Disclosure: I received this book through NetGalley in exchange for an honest review.
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5 of 7 people found the following review helpful
4.0 out of 5 stars Good Little Book December 19, 2012
Format:Kindle Edition
Here is a small eBook that acts as a do-it-yourself guide to making a range of typical salty, sweet, tangy or spicy pickles and similar "dishes" from Japan.

The author, from the start, has the right idea, admitting that this is in no way a definitive guid, but more of a "mix tape" including her own favourites. This is something that works well in this ebook format as it has a low price and thus a very low "barrier to purchase". If you are intrigued about Japanese pickles a couple of dollars is a very cheap taster. If you already know what you are getting into then it can be an even bigger bonus, a greater buy.

In this relatively compact book the author manages to cram in a great overview to a possibly unknown subject and cover the art of serving pickles and the basics behind the pickling art for good measure. It can be more than just dumping a spoonful or two on a plate. After a look at the typical ingredients that can be used then it is straight on to the recipes.

The recipes themselves appear to reach the mark (this reviewer is no expert in Japanese cuisine) and they certainly "talk the talk" whilst appearing to "walk the walk". Each recipe has an interesting, well-written and oft-personalised introduction or presentation and the "construction instructions" are easy-to-follow. Not every recipe features its own full-colour image, which is a shame. It would equally have been nice for more "serving and use" recommendations alongside each recipe, perhaps with a separate table at the end of the book to help educate the unwary. Whilst, no doubt, you could serve each pickle with whatever recipe you wish, yet there would be many recommended pairings or each social faux pas one should seek to avoid.

For the price of this little book there is not a lot to dislike. It has a great price, great coverage and acts as a great taster to a possibly hidden cuisine form. Why not try something new this week?
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2 of 3 people found the following review helpful
5.0 out of 5 stars So far so good! March 23, 2013
By VegGirl
Format:Kindle Edition|Verified Purchase
I've been looking for a how-to guide for nuka! This is great and will definitely enhance my fermentation practices.

Thank you!
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2 of 3 people found the following review helpful
4.0 out of 5 stars Easy Japanese pickles to make at home February 3, 2013
By YodaWay
Format:Kindle Edition
This beautifully photographed book is filled with simple easy to follow recipes that taste as good and their photos. It has all the basic pickled delicacies you would recognize from many japanese meals and the ingredients are easy to find. The author focuses on this one subject which was very helpful to me. I can't wait to try another book from this series.
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4.0 out of 5 stars There is nothing like a pickle! July 5, 2014
Format:Kindle Edition|Verified Purchase
As a person who loves pickles, Solomon and I agree... there is nothing like a new recipe. Solomon has achieved that goal with some scruptious additions to my repertoire. The sad fact is that the book is way too short and more recipes could have been included.
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4.0 out of 5 stars A Good Book November 10, 2014
Format:Kindle Edition|Verified Purchase
This is a good book on Japanese pickles. It will give you a good start and will probably be all you will want to do. For anything more you really will need a Japanese mother.
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More About the Author

Karen Solomon has been a well-published food writer for over a decade. In addition to the Asian Pickles series of ebooks and print book, she's author of Jam It, Pickle It, Cure It and Can It, Bottle It, Smoke It (Ten Speed Press/Random House). Her work has appeared in Saveur.com, Fine Cooking, Prevention, Yoga Journal, Vegetarian Times, Food52, Organic Style, the San Francisco Chronicle, SF Magazine, the SF Bay Guardian, and elsewhere. http://ksolomon.com

Karen also works as a culinary tour guide for Edible Excursions, showing off the best food in San Francisco. She's also a frequent instructor of canning, pickles, jams, and other techniques of food preservation. Catch her teaching videos online anytime at Creativebug.com.

Television appearances include Bay Area Backroads, Check, Please! Bay Area, and The Big Dish. Karen is also a fan favorite in the Chow!Tips video series on Chow.com.

Karen has presented as a guest speaker at Boston University's Gastronomy Program (September, 2011) and at the 2009 Epicurean Classic in Michigan. She's the former organizer and host of the Jam It Salon, a quarterly DIY "show and taste" at 18 Reasons (2009-2011) and a former organizer and host of the Baby Food Swap (2010). She has served as a judge for both the Eat Real Festival and the Good Food Awards.

Karen's culinary influences come from a variety of sources. While teaching English in Japanese schools and traveling throughout Asia, she had ample time to learn the satisfaction and simplicity of Japanese home cooking. And from the time she could stand on a stool and stir, Karen always enjoyed cooking alongside her mother to make chicken soup, kugel, stuffed cabbage, and other comfort foods of her Eastern European heritage. Most recently, Karen's cooking has become more project-based and crafty, taking on homemade, improved flavors where mass production tends to dominate. She is dedicated to food preservation, as well as eating locally, sustainably, seasonally, and supporting a judicious and delicious food system.

Karen currently resides in San Francisco's Mission district with her partner, her sons, and an equally food-obsessed dachshund, Mabel.


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