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Easy Japanese Pickling in Five Minutes to One Day: 101 Full-Color Recipes for Authentic Tsukemono [Paperback]

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Item description for Easy Japanese Pickling in Five Minutes to One Day: 101 Full-Color Recipes for Authentic Tsukemono by Seiko Ogawa...

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.

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Item Specifications...

Pages   64
Est. Packaging Dimensions:   Length: 10.12" Width: 8.3" Height: 0.24"
Weight:   0.56 lbs.
Binding  Softcover
Release Date   May 16, 2003
Publisher   Japan Publications Trading
ISBN  4889961135  
ISBN13  9784889961133  

Availability  0 units.

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Product Categories

1Books > Subjects > Cooking, Food & Wine > Canning & Preserving
2Books > Subjects > Cooking, Food & Wine > General
3Books > Subjects > Cooking, Food & Wine > Regional & International > Asian > Japanese

Reviews - What do customers think about Easy Japanese Pickling in Five Minutes to One Day: 101 Full-Color Recipes for Authentic Tsukemono?

Not Quite Traditional  Jan 26, 2008
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!)
Too short  Jan 13, 2008
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.
Haven't Liked the Recipes!!  Oct 16, 2007
I recently moved to Japan and have picked up Japanese cooking. I have tried many of the recipes in the this book and have only encountered a couple that I kind of liked. Also some of the directions are not very clear. Maybe it's good for some people, but I'm not happy with it.
I love this little pickling book!  Sep 2, 2007
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.
Another way to have fresh veggies  May 10, 2007
If you love pickles but worry about the perservatives harming your health from the pickles, this book is right for you. It is very simple and fast to get crispy, yummy vegetables. Not your familiar salad dressing, however, if you are close to any Asian grocery store or just order on line for things like kombu and bonito, you will get it done easily by following the photos step by step.

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