Ｊａｐａｎｅｓｅ Ｐｉｃｋｌｅｄ Ｖｅｇｅｔａｂｌｅｓ 新版

タトル出版 日販アイ・ピー・エス（ＤＩＰ）
舘野真知子　

• 価格: 2,640円（本体2,400円＋税）
• 発行年月: 2024年11月
• 判型: Ｂ５変
• ISBN: 9784805318904

内容情報

[BOOKデータベースより]

１２９　Ｈｏｍｅｓｔｙｌｅ　Ｒｅｃｉｐｅｓ　ｆｏｒ　Ｔｒａｄｉｔｉｏｎａｌ　Ｂｒｉｎｅｄ，Ｖｉｎｅｇａｒｅｄ　ａｎｄ　Ｆｅｒｍｅｎｔｅｄ　Ｐｉｃｋｌｅｓ．

１　Ｔｈｅ　Ｂａｓｉｃｓ（ＦＥＲＭＥＮＴＥＤ　ＲＩＣＥ　ＢＲＡＮ；ＰＩＣＫＬＥＤ　ＣＯＮＤＩＭＥＮＴＳ；ＰＩＣＫＬＥＤ　ＯＮＩＯＮＳ　ほか）
２　Ｔｒａｄｉｔｉｏｎａｌ　Ｒｅｃｉｐｅｓ（Ｃｒｕｎｃｈｙ　Ｄａｉｋｏｎ　Ｐｉｃｋｌｅｓ；Ｄｒｉｅｄ　Ｄａｉｋｏｎ　Ｐｉｃｋｌｅｓ；Ｓｗｅｅｔ　ａｎｄ　Ｃｒｕｎｃｈｙ　Ｄａｉｋｏｎ　Ｐｉｃｋｌｅｓ　ほか）
３　Ｉｎｓｔａｎｔ　Ｐｉｃｋｌｅｓ（ＳＰＲＩＮＧ；ＳＵＭＭＥＲ；ＦＡＬＬ　ほか）

[日販商品データベースより]

**2020 IACP Cookbook Award Finalist for Health & Nutrition**
**2020 Gourmand Cookbook Award Winner for Japan in Fermentation**

In Japanese Pickled Vegetables, dietician and fermented food expert Machiko Tateno has collected more than 120 easy, healthy recipes for pickled, preserved and fermented vegetables. These pickle recipes use ingredients that are easily available in the West〓including asparagus, cabbage, eggplant, zucchini, tomatoes, garlic, daikon, turnips and squashes, olive oil, honey and yogurt. More adventurous cooks can try their hand at traditional Japanese pickled vegetables like burdock root, bitter melon, lotus root and wasabi greens.

The recipes are cross-referenced by vegetable and pickling method. A chapter on regional pickling recipes and styles lets home cooks learn more about the traditional art of tsukemono in Japan〓from Tokyo to rural farm villages. A section on pickling fresh seasonal vegetables helps you to make the most of your fresh garden produce, while another provides recipes using fermented seasonings〓such as Miso Marinated Garlic and Salted Peppercorns that can be used to enhance the umami flavor of any dish!

『きちんとおいしく作れる漬け物』（成美堂出版刊）英訳版