Japanese Pickles Cookbook: Light salted and Fermented Preserved Tsukemono recipes from Japan (Samurai’s Cookbook Series 1)

| October 30, 2015

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Japanese Pickles Cookbook: Light salted and Fermented Preserved Tsukemono recipes from Japan - Samurai's Recipe Series (Samurai's Cookbook Series 1)

Tsukemono are an indispensable part of Japanese cuisine. It is no exaggeration to say that rice and Tsukemono alone form the core of a Japanese meal. Popular with everyone from children to adults, Tsukemono are a wonderful, tasty and healthy addition to any meal, whether cooking at home or eating at a first-class Japanese restaurant.

This book will explain what Tsukemono are, and why they are so healthy. Finally, we will categorize Tsukemono in to five types: salt-preserved, soy marinated, miso marinated, those preserved in sake lees, and those preserved in rice bran, and introduce popular, delicious recipes for all types.

Why have we chosen Tsukemono as our topic? It is because Tsukemono are not only tasty as a food, but also good for your health. We hope that you will be able to enjoy these recipes of Japanese Tsukemono and their 1300-year history at home and in restaurants.

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