Japanese Pickled Vegetables: 129 Homestyle Recipes for Traditional Brined, Vinegared and Fermented Pickles
Machiko Tateno

*2020 IACP Cookbook Award Finalist for Health & Nutrition*

*2020 Gourmand Cookbook Award Winner for Japan in Fermentation*

A chapter on regional pickling styles and recipes lets home cooks learn more about the traditional art of tsukemono in Japan — from  Tokyo to rural farm villages — while  a section on pickling seasonal vegetables helps you make the most of your garden-fresh produce. 

'Pickled vegetables were my favourite component of most meals we ate in Tokyo. Japanese Pickled Vegetables by Machiko Tateno has a clean layout and glossy photos that sing 'You can do this.' I longed for the bright zinging taste of vivid carrot chunks, startling daikon slices, sweet-and-sour green cucumber ribbons, but muttered 'too many hard-to-get ingredients — kombu seaweed?' Later, while staring down another bowl of pandemic ramen, I took the plunge. Raiding the pantry and fridge, I was able to make fresh cucumber pickles, quick carrot, radish, napa cabbage pickles and kimchi.' — Shelf Awareness

'…Tateno keeps this guide basic and simple…Current interest in fermenting and pickling make this a perfect addition to any cookery collection.' — Booklist