Recipes for Japanese Sweet, Sour, Salty, Cured, and Fermented Tsukemono
Author: Karen Solomon
Publisher: Ten Speed Press
ISBN: 9781607744788
Pages: 54 Genre: Asian Cooking, Pickling
About the Book:
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.My Thoughts:
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.
A delightful book filled with a nice conversational prose as well as some interesting Asian pickling recipes. There is one thing to be said about the recipes - they may not taste exactly like you might think. Japanese cooking and pickling is quite a bit different than American cooking, and the recipes show that. I tried a couple of the recipes and questioned how they turned out. We have a Chinese friend that said they were perfect and that they are supposed to taste just like I made them!
With that said, the recipes appear to be quite authentic. It also appears that some of these may be an acquired taste. If you like Asian cooking (real Asian - not the Americanized type) or you are an adventurous cook, then you may really enjoy this book!
I received a copy of this book from NetGalley courtesy of the publisher. I was not required to write a positive review, but instead, one that gives my honest opinion.
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