Overview

*2020IACP Cookbook Award Finalist for Health & Nutrition* *2020 Gourmand Cookbook Award Winner for Japan in Fermentation* Japanese pickles are often made the day they are eaten - as  delicious side dishes, snacks and garnishes. Whether you have your own vegetable garden and want new ways to preserve your bounty into the winter, or are just looking for healthy and tasty additions to your everyday meals, these home-made Japanese superfood recipes are a great addition to your repertoire.  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.  'Pickledvegetables were my favourite component of most meals we ate in Tokyo. Japanese Pickled Vegetables byMachiko Tateno has a clean layout and glossy photos that sing 'You can do this.' I longed for the bright zinging taste of vividcarrot 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, quickcarrot, radish, napa cabbage pickles andkimchi.' - Shelf Awareness '...Tateno keeps this guide basicand simple...Current interest in fermenting and pickling make this a perfectaddition to any cookery collection.' - Booklist 'JapanesePickled Vegetables is a well-written cookbook that's appropriate for bothbeginner and advanced cooks who'd like to have a collection of Japanese-stylepickled produce. It's a wonderful resource especially for those who have theirown vegetable garden during the warmer seasons and want to preserve theirbounty for the winter.'  Today's Dietitian

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Reviews

From speedy to more time-consuming, Tateno's techniques yield pickles from cucumbers, carrots, radishes, burdock, and umeboshi, Japan's prized pickled plums. --Booklist Beautifully and profusely illustrated in full color throughout, Japanese Pickled Vegetables is a unique and thoroughly 'kitchen cook friendly' addition to family, personal, professional, and community library ethnic cookbook collections. -- Midwest Book Review ...the book is simply beautiful. Full-color photos of each dish, with photos for many of the steps in making them, are included. -- Foods4.us blog

Tateno's recipes span the routine, the traditional, as well as the instant, which gives a range of options to suit the whims of the reader. - Kyoto Journal Overall, this cookbook is a welcome read for anyone wanting to advance their skills at making pickles. Pickles are the 'in' food and anyone apt at making them will be the hostess with the 'mostess.' - Nichi Bei Weekly Japanese Pickled Vegetables is a well-written cookbook that is appropriate for both beginner and advanced cooks who'd like to have a collection of Japanese-style pickled produce. It's a wonderful resource especially for those who have their own vegetable garden during the warmer seasons and want to preserve their bounty for the winter. - Today's Dietitian Machiko Tateno offers techniques and over 120 recipes for tsukemono, pickled, preserved, and fermented vegetables from asparagus to zucchini. You need not be experienced in making pickles to use this book. - Bellewood-Gardens.com ...the book is simply beautiful. Full-color photos of each dish, with photos for many of the steps in making them, are included. - Foods4.us blog Beautifully and profusely illustrated in full color throughout, Japanese Pickled Vegetables is a unique and thoroughly 'kitchen cook friendly' addition to family, personal, professional, and community library ethnic cookbook collections. - Midwest Book Review ...Tateno keeps this guide basic and simple...Current interest in fermenting and pickling make this a perfect addition to any cookery collection. - Booklist

Machiko Tateno offers techniques and over 120 recipes for tsukemono, pickled, preserved, and fermented vegetables from asparagus to zucchini. You need not be experienced in making pickles to use this book. - Bellewood-Gardens.com ...the book is simply beautiful. Full-color photos of each dish, with photos for many of the steps in making them, are included. - Foods4.us blog Beautifully and profusely illustrated in full color throughout, Japanese Pickled Vegetables is a unique and thoroughly 'kitchen cook friendly' addition to family, personal, professional, and community library ethnic cookbook collections. - Midwest Book Review ...Tateno keeps this guide basic and simple...Current interest in fermenting and pickling make this a perfect addition to any cookery collection. - Booklist

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

Japanese Pickled Vegetables is a well-written cookbook that is appropriate for both beginner and advanced cooks who'd like to have a collection of Japanese-style pickled produce. It's a wonderful resource especially for those who have their own vegetable garden during the warmer seasons and want to preserve their bounty for the winter. - Today's Dietitian Tateno's recipes span the routine, the traditional, as well as the instant, which gives a range of options to suit the whims of the reader. - Kyoto Journal Overall, this cookbook is a welcome read for anyone wanting to advance their skills at making pickles. Pickles are the 'in' food and anyone apt at making them will be the hostess with the 'mostess.' - Nichi Bei Weekly ... a clean layout and glossy photos that sing 'You can do this.' -Shelf Awareness Machiko Tateno offers techniques and over 120 recipes for tsukemono, pickled, preserved, and fermented vegetables from asparagus to zucchini. You need not be experienced in making pickles to use this book. - Bellewood-Gardens.com ...the book is simply beautiful. Full-color photos of each dish, with photos for many of the steps in making them, are included. - Foods4.us blog Beautifully and profusely illustrated in full color throughout, Japanese Pickled Vegetables is a unique and thoroughly 'kitchen cook friendly' addition to family, personal, professional, and community library ethnic cookbook collections. - Midwest Book Review ...Tateno keeps this guide basic and simple...Current interest in fermenting and pickling make this a perfect addition to any cookery collection. - Booklist

...Tateno keeps this guide basic and simple...Current interest in fermenting and pickling make this a perfect addition to any cookery collection. - Booklist Beautifully and profusely illustrated in full color throughout, Japanese Pickled Vegetables is a unique and thoroughly 'kitchen cook friendly' addition to family, personal, professional, and community library ethnic cookbook collections. - Midwest Book Review

Author Information

Chef Machiko Tateno is an expert in fermented and preserved foods, as well as a menu consultant and registered dietitian. After working for many years as the supervising dietitian at a hospital, she attended cooking schools in Japan and the world-renowned Ballymaloe Cookery School in Ireland, a pioneer in the Slow Food movement. She later served as Executive Chef at the eco-friendly Roppongi Nouen restaurant in Tokyo. Tateno now develops recipes, has written several homestyle Japanese cookbooks and organizes fermented food cooking classes. Japanese Pickled Vegetables is her first book to be translated into English.

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