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Easy Japanese Pickling in Five Minutes to One Day: 101 Full-Color Recipes for Authentic Tsukemono Paperback – May 16, 2003


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Product Details

  • Paperback: 64 pages
  • Publisher: Japan Publications Trading (May 16, 2003)
  • Language: English
  • ISBN-10: 4889961135
  • ISBN-13: 978-4889961133
  • Product Dimensions: 0.2 x 8.1 x 10.1 inches
  • Shipping Weight: 8.8 ounces
  • Average Customer Review: 3.7 out of 5 stars  See all reviews (15 customer reviews)
  • Amazon Best Sellers Rank: #1,006,673 in Books (See Top 100 in Books)

Editorial Reviews

From the Publisher

The traditional methods for making Japanese pickles often took days or even months to complete. Now, achieving the authentic taste of tsukemono no longer has to be so complicated or time-consuming. Japanese Pickling in Five Minutes to One Day is the only book to offer a variety of over 100 fast and easy seasonal recipes for the home cook.

For spring and summer there are favorites such as Marinated Red Cabbage, Speedy Sauerkraut, Curried Cauliflower, and Pickled Ginger for Sushi; while fall and winter include delights like Sesame Eggplant, Carrot Ribbons with Raisins, and Thousand-Layer Turnips. There are also special recipes for Strawberry Syrup, Wine-Honey Chicken Fritters, Spiced Vinegar, and much more.

About the Author


SEIKO OGAWA has written several Japanese cookbooks on streamlined techniques and quick ways to make delicious meals and desserts. She is a popular guest on Japanese television shows and her recipes are regularly featured in women's magazines.

Customer Reviews

This book is OK but I wasn't blown away.
Michael G. Lustig
Some of the recipes have photos picturing specific steps of the recipes and all have the finished product photo.
M. Richards
The recipes are clearly written and easy to follow and produce good to excellent results--the few I have tried.
G. Robinson

Most Helpful Customer Reviews

42 of 43 people found the following review helpful By kittyworld on October 17, 2004
Format: Paperback Verified Purchase
This book is full of color photos, not just of finished dishes, but of the main ingredients before cooking. This is especially helpful for those of us who are not Japanese and who do not know what a particular Japanese ingredient is. Of course many of these ingredients may not be available in regular supermarkets, but if you go to an Asian supermarket, especially a Japanese specialty store, you will find them there. Personally I never liked Western style pickles (too sour) so I am happy to find this book. I like to make them the night before so I have pickled vegetables the next morning for breakfast, along with hot cereal that's cooked overnight from a crock pot - I hate cooking for breakfast in the morning! These pickles are so refreshing they are great when eaten with a heavy, fatty dish, or as an appetizer. All recipes are very easy and some steps are even pictured in full color in case you are not sure about the procedure. There are also a few recipes that use pickles as ingredients.
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32 of 32 people found the following review helpful By Nikki Douglas on January 28, 2007
Format: Paperback Verified Purchase
Before I became entranced by Japanese cuisine I had no idea how much pickles were a part of the experience. Since I've begun my education into Japanese food, I have been stunned by the sheer variety of tsukemono.

I made one of the quick cabbage pickles, which took about twenty minutes to have the best crisp, salty pickled cabbage I have ever eaten. I stood in the kitchen and ate it all! It was so delicious that I set about to make as many pickles as I could from the book.

All of them have been successful and tasty. I have impressed friends and family with my tsukemono - we eat them with everything - not just Japanese food. They make great accompaniment to picnic food and are perfect for bento box lunches.

This full color book is exquisite with photos for every recipe and photos on preparation too. I am so happy this was my first book on tsukemono, I am addicted!
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26 of 27 people found the following review helpful By M. Richards on June 20, 2003
Format: Paperback Verified Purchase
The recipes are easy to follow. Some of the recipes have photos picturing specific steps of the recipes and all have the finished product photo. This book will also recommend different recipes & their page numbers for the originally called for main vegetable, which gives you a large variety of tsukemono recipes. There are also some suggestions on using the finished products in main dish recipes.
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17 of 19 people found the following review helpful By Augustina on January 26, 2008
Format: Paperback Verified Purchase
I purchased this book because I was looking for quick tsukemono to add into bento lunches and as accompaniments to meals. I did not find traditional japanese tsukemono in this book, and I was very disappointed. The author combines french cuisine with japanese pickling techniques.

I made several of the recipes in this book and none of them were to my liking, usually too bland or too singularly flavored (too much sweet or too much salty, not enough mixing of flavors).

The pictures in the book are excellent and the author does a thorough job of explaining pickling with rice bran. If you're looking for more of a western-eastern fusion type of thing, this book would serve you well. If you're looking for "traditional" tsukemono, go elsewhere.

(corrected per comment below - thanks!)
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10 of 10 people found the following review helpful By Michael G. Lustig VINE VOICE on January 13, 2008
Format: Paperback Verified Purchase
This book is OK but I wasn't blown away. There are a decent amount of recipes that are pretty similar. I was hoping for more diversity and a lot more techniques. I don't think I would buy this book if I had seen it first.
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6 of 6 people found the following review helpful By B. Bradford on February 24, 2009
Format: Paperback
This book was very interesting, I tried some of the recipes in the book with food I have accessible to me and sub others. I must say it turned pretty easy and tasted great. I'd recommend it to anyone that's not afraid of experimenting and dares to try new things.
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5 of 5 people found the following review helpful By G. Robinson VINE VOICE on January 13, 2009
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The recipes are clearly written and easy to follow and produce good to excellent results--the few I have tried. The supplemental recipes on how to use the pickles are welcome and interesting.

Overall an excellent book. But only if you have a source for the materials at hand. Although exotic gear, techniques, and long times are not required.
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4 of 4 people found the following review helpful By Julia Meixner on September 1, 2007
Format: Paperback Verified Purchase
Lots of fun and quick recipes. Great reason to explore all of the unique grocers in Southeast Michigan to find all of the ingredients. I really love the ginger-honey-lemon recipe to make my own ginger ale.
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