| #344273 in Books | 2005-04-15 | Ingredients: Example Ingredients | Original language:English | PDF # 1 | 7.00 x.30 x10.00l,.77 | File type: PDF | 104 pages||9 of 9 people found the following review helpful.| A rare find|By T. Lepianka|There are very few English language cookbooks for Japanese style pickles, so luckily this one does not disappoint. The recipes and color pictures are easy to follow. It could include more information about how the final result should look, taste and feel, but overall it is an excellent resource. The author stays with traditional ingredients and does n|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 t
Among the many authentic flavors of Japan, tsukemono, or pickled vegetables, has been a must for everyday meals and with tea. For most of the Japanese nothing can replace enjoying plain hot rice with tsukemono, and dinner is not complete without it as the final course. Today most dishes are available at Japanese grocery stores or specialty supermarkets, but they often lack the seasonal quality and freshness of true tsukemono.
The term tsukemono covers a wide ran...
You can specify the type of files you want, for your device.Quick & Easy Tsukemono: Japanese Pickling Recipes | Ikuko Hisamatsu. Just read it with an open mind because none of us really know.
