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Packed with 101 full-color recipes, this slim volume is the perfect introduction to Japanese pickling. Traditionally, many favorite Japanese pickling techniques take days or months. In this book, author Seiko Ogawa demonstrates new methods to make even nukazuke-pickles made in a rich-tasting base that traditionally took weeks to set up--in just one day.
Recipes include:
SPRING/SUMMER: Marinated Red Cabbage; Speedy Sauerkraut; Kimchee-Style Crosscut Cucumbers; Ginger-Miso Okra; Curried Cauliflower; Pickled Ginger for Sushi; Nukazuke
FALL/WINTER: Sesame Eggplant; Carrot Ribbons with Raisins; Thousand-Layer Turnips
SPECIAL: Strawberry Syrup (and Strawberry Cream Soda); Honey-Orange Syrup (and Orange Jelly); Wine-Honey Chicken Fritters; Spiced Vinegar; Rosemary Honey
For Japanese cooking enthusiasts who already own either book, our book will be a new, updated, refreshing addition to the library. It's the only one to focus on speedy pickles.
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.
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