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Tsukemono = decoding the art and sci...

Mouritsen, Ole G.

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Tsukemono = decoding the art and science of Japanese pickling /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Tsukemono/ by Ole G. Mouritsen, Klavs Styrbaek.
其他題名:	decoding the art and science of Japanese pickling /
作者:	Mouritsen, Ole G.
其他作者:	Styrbaek, Klavs.
出版者:	Cham :Springer International Publishing : : 2021.,
面頁冊數:	xi, 174 p. :ill., digital ;24 cm.
內容註:	Tsukemono-a Japanese culinary art based on the science of preservation -- Vegetables and tsukemono-made for each other -- The many varieties of tsukemono -- Salt, taste, mouthfeel, and colour -- Techniques and methods -- Tsukemono for everyone -- Tsukemono in Japan -- Tsukemono, nutrition, and wellness -- Wabi, tsukemono, and esthetics -- Index.
Contained By:	Springer Nature eBook
標題:	Pickles - Japan. -
電子資源:	https://doi.org/10.1007/978-3-030-57862-6
ISBN:	9783030578626

Tsukemono = decoding the art and science of Japanese pickling /
Mouritsen, Ole G.

Tsukemonodecoding the art and science of Japanese pickling /[electronic resource] :by Ole G. Mouritsen, Klavs Styrbaek. - Cham :Springer International Publishing :2021. - xi, 174 p. :ill., digital ;24 cm.

Tsukemono-a Japanese culinary art based on the science of preservation -- Vegetables and tsukemono-made for each other -- The many varieties of tsukemono -- Salt, taste, mouthfeel, and colour -- Techniques and methods -- Tsukemono for everyone -- Tsukemono in Japan -- Tsukemono, nutrition, and wellness -- Wabi, tsukemono, and esthetics -- Index.

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 'pickled foods.' Their preparation makes use of one or more conservation techniques, involving ingredients such as salt, sugar, vinegar, alcohol, and herbs, in combination with methods including dehydration, marinating in salt and acidic liquids, fermentation, and curing. The process of making tsukemono amounts to more than just a simple way of preserving otherwise perishable fresh produce. Apart from its nutritional value, the dish stimulates the appetite, provides delicious taste sensations, and improves digestion, all while remaining an elegant study in simplicity and esthetic presentation. This book goes well beyond explaining the secrets of making crisp tsukemono. The authors discuss the cultural history and traditions associated with these pickled foods; provide recipes and outline techniques for preparing them at home with local ingredients; describe the healthful benefits and basic nutritional value to be found in the various types of pickles; and show how easy it is to serve them on a daily basis to stimulate the appetite or as condiments to accompany vegetable, fish, and meat dishes. The goal is to encourage the readers of this book to join us in a small culinary adventure that will allow us to expand and diversify our consumption of plant-based foods, which are so vital to our overall well-being. And along the way, there may be a few surprises.

ISBN: 9783030578626

Standard No.: 10.1007/978-3-030-57862-6doiSubjects--Topical Terms:

3504819
Pickles
--Japan.

LC Class. No.: TX805 / .M6813 2021

Dewey Class. No.: 641.4620952

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520 $a 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 'pickled foods.' Their preparation makes use of one or more conservation techniques, involving ingredients such as salt, sugar, vinegar, alcohol, and herbs, in combination with methods including dehydration, marinating in salt and acidic liquids, fermentation, and curing. The process of making tsukemono amounts to more than just a simple way of preserving otherwise perishable fresh produce. Apart from its nutritional value, the dish stimulates the appetite, provides delicious taste sensations, and improves digestion, all while remaining an elegant study in simplicity and esthetic presentation. This book goes well beyond explaining the secrets of making crisp tsukemono. The authors discuss the cultural history and traditions associated with these pickled foods; provide recipes and outline techniques for preparing them at home with local ingredients; describe the healthful benefits and basic nutritional value to be found in the various types of pickles; and show how easy it is to serve them on a daily basis to stimulate the appetite or as condiments to accompany vegetable, fish, and meat dishes. The goal is to encourage the readers of this book to join us in a small culinary adventure that will allow us to expand and diversify our consumption of plant-based foods, which are so vital to our overall well-being. And along the way, there may be a few surprises.
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