Asian Pickles: Japan

Recipes for Japanese Sweet, Sour, Salty, Cured, and Fermented Tsukemono: A Cookb ook

Nonfiction, Home & Garden, The Home, Do It Yourself, Food & Drink, Canning & Preserving, International, Asian
Cover of the book Asian Pickles: Japan by Karen Solomon, Potter/Ten Speed/Harmony/Rodale
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Author: Karen Solomon ISBN: 9781607744788
Publisher: Potter/Ten Speed/Harmony/Rodale Publication: December 18, 2012
Imprint: Ten Speed Press Language: English
Author: Karen Solomon
ISBN: 9781607744788
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication: December 18, 2012
Imprint: Ten Speed Press
Language: English

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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

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