Buy New
$13.21
Qty:1
  • List Price: $16.95
  • Save: $3.74 (22%)
FREE Shipping on orders over $35.
In stock but may require an extra 1-2 days to process.
Ships from and sold by Amazon.com.
Gift-wrap available.
Quick & Easy Tsukemon... has been added to your Cart
Trade in your item
Get a $2.52
Gift Card.
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 3 images

Quick & Easy Tsukemono: Japanese Pickling Recipes Paperback – April 15, 2005


Amazon Price New from Used from
Paperback
"Please retry"
$13.21
$10.03 $9.88


Frequently Bought Together

Quick & Easy Tsukemono: Japanese Pickling Recipes + Tsukemono Pickle Press 1.6L + Tsukemono Pickle Press 1.0L
Price for all three: $58.83

Some of these items ship sooner than the others.

Buy the selected items together

NO_CONTENT_IN_FEATURE

Best Books of the Month
Best Books of the Month
Want to know our Editors' picks for the best books of the month? Browse Best Books of the Month, featuring our favorite new books in more than a dozen categories.

Product Details

  • Series: Quick & Easy (Japan Publications)
  • Paperback: 104 pages
  • Publisher: Japan Publications Trading (April 15, 2005)
  • Language: English
  • ISBN-10: 488996181X
  • ISBN-13: 978-4889961812
  • Product Dimensions: 10.3 x 7.1 x 0.3 inches
  • Shipping Weight: 12.8 ounces (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (31 customer reviews)
  • Amazon Best Sellers Rank: #45,540 in Books (See Top 100 in Books)

Editorial Reviews

About the Author


Ikuko Hisamatsu, born in Fukuoka Prefecture, Japan, was inspired by her mother who used to cook conscientiously at home. She studied Western cooking in Europe before moving to Korea to learn traditional Korean cuisine. She is the author of several books including the successful Iwashi Book (Sardine Cookbook).

More About the Author

Discover books, learn about writers, read author blogs, and more.

Customer Reviews

The recipes are easy and clearly presented along with great photos of all the recipes.
Fortune
Quick & Easy Tsukemono is unique and enthusiastically recommended for gourmet pickling enthusiasts!
Midwest Book Review
For the Tsukemono lover, this is a great book to start with when attempting to make your own.
Thaigir

Most Helpful Customer Reviews

61 of 61 people found the following review helpful By Zack Davisson HALL OF FAMETOP 500 REVIEWERVINE VOICE on May 4, 2005
Format: Paperback
No Japanese meal is complete without tsukemono. Whether you are having a traditional dinner, some sushi, a bowl of udon or even a plate of curry rice, in a Japanese home or restaurant a small dish of pickled yummies will always be set aside your plate, providing a colorful and flavorful accompaniment.

Continuing the "Quick and Easy" series of Japanese cooking, chef Ikuko Hisamatsu has laid out almost 100 easy-to-follow tsukemono recipes that allow you to prepare these necessary side dishes, using seasonal Japanese ingredients which complement the various meals of Japanese cuisine. In addition to the common tsukemono, there are five Korean kim chee recipes, some dessert items like pineapple in lemon, fish side-dishes like salted squid, and some original creations like garlic in honey and garlic in miso.

The ingredient list might require a Japanese or Asian grocery store, unless you have ready access to daikon, shiso leaves, kombu, ume and the like. Required Japanese spices are things like miso, sake-kasu, karashi, wasabi and yuzu citron. Nothing terribly rare, but exotic enough that they probably won't be found at a regular grocery store.

The recipes are easy to follow. If you have never done any pickling before, you can expect some trial and error before you get it exactly right. There are some overall tips for pickling, and advice as to the specific equipment you will need. Pickling does require some special equipment and preparation, so it is not really a "grab and go" type of cook book, although there are simple recipes that you can try right away. The length of time for the recipes vary, and you are probably better off trying a one hour pickle before tackling the two-month long fermentation of the delicious ume boshi.

A necessary book for anyone serious about cooking authentic Japanese meals.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
23 of 24 people found the following review helpful By Midwest Book Review on May 18, 2005
Format: Paperback
From garlic pickled in honey, to sweet and sour shallots, stuffed cucumbers, and so much more, Quick & Easy Tsukemono: Japanese Pickling Recipes is packed from cover to cover with colorful photos, intriguing dishes simply not to be found elsewhere, and preents them with a lively presentation which lends to easy home pickling for even the most novice kitchen chef. Even home cooks used to traditional pickling dishes will find plenty that will be new to them here; for Tsukemono's Japanese emphasis is very different from American pickle recipes. Quick & Easy Tsukemono is unique and enthusiastically recommended for gourmet pickling enthusiasts!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
15 of 15 people found the following review helpful By Amazon Customer on November 8, 2007
Format: Paperback Verified Purchase
I love this little book. Very simple instruction, great illustrations - has moved me up to another level of food fermentation. Great stuff
2 Comments Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
12 of 12 people found the following review helpful By George H. Rowland on January 3, 2010
Format: Paperback
My wife is Japanese as well as a great deal of our friends and most have been in the U.S. less than five years. They get quite disappointed in a lot of allegedly Japanese foods in this country. This book has been great for me, as it has made me able to create authentic tasting Japanese style pickles for this picky audience. All the instructions in the book are quite clear with good pictures to make things even more clear. The only reason I didn't give it five stars is all the measurements are metric. Not that this is a big problem because kitchen scales that do both grams and ounces are inexpensive and easy to get these days, but it would have been a nice touch.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
6 of 6 people found the following review helpful By Lisa Kerr on April 19, 2009
Format: Paperback Verified Purchase
this book tells you and shows you what you need to know about making many kinds of japanese pickles, and also the korean kim chee and some american varieties. you will need some things like rice bran or rice koji for some of the most delicious ones, but please check out "bob's red mill" for rice bran. and gem cultures where they will sell you some culture to make your own rice koji from rice that you can order from bob's. both are on the internet. and you can make a lot of the pickles with just stuff you can get at most modern usa stores.

the little tsukemono book is very sweet. i just need a little asian grocery with everything to go with it. or a place that sells the seeds to grow things, especially shiso. but still, you can make much.
1 Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
5 of 5 people found the following review helpful By Amazon Customer on April 28, 2011
Format: Paperback Verified Purchase
Japanese people eat pickled foods everyday, like koreans eat kimchi everyday. the pickling creates more enzymes that help you digest food and its nutrition better. they also have the lowest obesity rates in the first world. this book teaches simple recipes that use a formula of salt wt to food wt to create the enzymes. they are all listed by the time required (i.e. 1 hr pickles, 24 hr pickles, etc.) also each recipe is listed as light tasting or rich tasting for ex. each page shows all ingredients and step by step pictures. its also something that you can start out with the simplest and work your way up to the more involved, never getting bored. im waiting for garlic and shallot season, since you need fresh produce for pickles that can keep for a long time. in the meantime i can make classic thousand slices turnips, radish kimchee and marinated mushrooms. great book!Quick & Easy Tsukemono: Japanese Pickling Recipes
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
3 of 3 people found the following review helpful By Heather on November 16, 2012
Format: Paperback Verified Purchase
An easy-to-understand guide to making many types of traditional Japanese pickles. Many recipes will produce edible results in under an hour. Useful enough that I have even given this book to a friend who has never had tsukemono and she now uses the book all the time.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Most Recent Customer Reviews