Tsukemono: Decoding the Art and Science of Japanese Pickling

by Ole G. Mouritsen and Klavs Styrbæk

One of the best-kept secrets of Japanese cuisine is a range of side dishes known as tsukemono (つけもの, 漬物). The word, pronounced 'tskay-moh-noh, ' means 'something that has been steeped or marinated' (tsuke-steeped; mono-things). Although tsukemono are usually made from vegetables, some fruits, flowers, and a few rhizomes are also preserved this way; it is, therefore, more accurate to characterize them as...

• Format: Paperback
• Language: English
• ISBN: 303057864X
• ISBN13: 9783030578640
• Release Date: July 2022
• Publisher: Springer
• Length: 174 Pages
• Weight: 0.60 lbs.
• Dimensions: 0.4" x 6.1" x 9.2"