Tsukemono

A Little Bit of Tsukemono History as condiments. They are an essential element of Japanese cuisine. On the surface, they have a Zen-like simplicity, but both their tastes and textures are very sophisticated. They are as much part of an ...

Author: Ole G. Mouritsen

Publisher: Springer Nature

ISBN: 9783030578626

Category: Technology & Engineering

Page: 174

View: 384

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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.

Tsukemono

This book goes well beyond explaining the secrets of making crisp tsukemono.

Author: Ole G. Mouritsen

Publisher: Springer

ISBN: 3030578615

Category: Technology & Engineering

Page: 174

View: 552

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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.

Quick Easy Tsukemono

Packed with over 73 mouthwatering recipes for easily preserving fruits and vegetables, Quick & Easy Tsukemono is the perfect book for beginning cooks and seasoned foodies alike.

Author: Ikuko Hisamatsu

Publisher: Japan Publications Trading

ISBN: 488996181X

Category: Cooking

Page: 104

View: 248

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Among the many authentic flavors of Japan, tsukemono, or pickled vegetables, has been a must for everyday meals and with tea. For most of the Japanese nothing can replace enjoying plain hot rice with tsukemono, and dinner is not complete without it as the final course. Today most dishes are available at Japanese grocery stores or specialty supermarkets, but they often lack the seasonal quality and freshness of true tsukemono. The term tsukemono covers a wide range of dishes from a marinated salad to preserved foods. Traditional tsukemono such as takuan or umeboshi might seem difficult to prepare but Quick & Easy Tsukemono makes these and many more, easy with its simple step-by-step, full-color photo instructions. There are myriads of methods to make them, some as simple as just rubbing fruits and vegetables with salt just before serving, while other require several days to fully marinate. Packed with over 73 mouthwatering recipes for easily preserving fruits and vegetables, Quick & Easy Tsukemono is the perfect book for beginning cooks and seasoned foodies alike.

Old Kyoto

and the tale goes that no matter how tsukemono they know is made fresh on much raw fish or how many bowls of the premises , with the color , flavor , white rice you eat , a few slices of takuan and fragrance of vegetables straight will ...

Author: Diane Durston

Publisher: Kodansha International

ISBN: 4770029942

Category: Travel

Page: 244

View: 395

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A completely revised version of the classic guidebook to Kyoto, with a foreword by Donald Richie. Down the cobbled paths and behind the tranquil noren curtains of Kyoto, the old way of life goes on, nurtured in the restrained furnishings of the traditional inns and in the old shops where fine handmade items still add a touch of quality to life. Since the first edition appeared in 1986, this lovingly written travelogue-cum-guidebook has become de rigueur for knowledgeable travelers seeking to find "the real Kyoto" behind the modern face of the city's constantly changing boulevards. Old Kyoto focuses on the family establishments that have been in business for at least a hundred years, and in some cases for over ten generations. Astonishingly, many of the old shops and inns of Kyoto can still be found on narrow backstreets, under the heavy, tiled rooftops of traditional machiya dwellings. Here, the adventurous traveler will uncover treasures: the way in which a hand-crafted calligraphy brush is bound, a miniature garden tended, a bamboo basket woven. For critics and travelers alike, Old Kyoto has long been regarded the essential guidebook to Japan's most cherished city. This second edition of Old Kyoto is completely updated. Shops have been added, and maps, prices, directions, descriptions, and general information have all been thoroughly revised.

Dos palillos

For the turnip tsukemono 200 g turnip 1. Peel the turnip. Discard the skin. If the turnip is larger than 4 cm in diameter, we recommend that you cut it in half lengthwise. 4. Using a knife, cut slices of cucumber 0.3 mm thick and ...

Author: Albert Raurich

Publisher: RBA Libros

ISBN: 9788491872221

Category: Cooking

Page: 424

View: 214

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At the dawn of the 21st century, the elBulli team made several trips to Japan, striking up a cultural conversation between Japan and Europe. Focused on the most sensitive and delicate cuisine in the world, this conversation would gradually become richer over the years. Dos palillos is the result and this is its book. Shall we begin?

Handbook of Molecular Gastronomy

It is the very special crunchy texture and mouthfeel that furnishes the unique flavour experience of tsukemono (Mouritsen and Styrbæk, 2017). Apart from this special mouthfeel of tsukemono, the main common flavour characteristic is ...

Author: Christophe Lavelle

Publisher: CRC Press

ISBN: 9780429528446

Category: Medical

Page: 894

View: 772

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Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific discipline dedicated to the study of phenomena that occur during the preparation and consumption of dishes. It deals with the chemistry, biology and physics of food preparation, along with the physiology of food consumption. As such, it represents the first attempt at a comprehensive reference in molecular gastronomy, along with a practical guide, through selected examples, to molecular cuisine and the more recent applications named note by note cuisine. While several books already exist for a general audience, either addressing food science in general in a "light" way and/or dealing with modern cooking techniques and recipes, no book exists so far that encompasses the whole molecular gastronomy field, providing a strong interdisciplinary background in the physics, biology and chemistry of food and food preparation, along with good discussions on creativity and the art of cooking. Features: Gives A–Z coverage to the underlying science (physics, chemistry and biology) and technology, as well as all the key cooking issues (ingredients, tools and methods). Encompasses the science and practice of molecular gastronomy in the most accessible and up-to-date reference available. Contains a final section with unique recipes by famous chefs. The book is organized in three parts. The first and main part is about the scientific discipline of molecular and physical gastronomy; it is organized as an encyclopedia, with entries in alphabetical order, gathering the contributions of more than 100 authors, all leading scientists in food sciences, providing a broad overview of the most recent research in molecular gastronomy. The second part addresses educational applications of molecular gastronomy, from primary schools to universities. The third part provides some innovative recipes by chefs from various parts of the world. The authors have made a particular pedagogical effort in proposing several educational levels, from elementary introduction to deep scientific formalism, in order to satisfy the broadest possible audience (scientists and non-scientists). This new resource should be very useful to food scientists and chefs, as well as food and culinary science students and all lay people interested in gastronomy.

Sushi

The Japanese way of pickling Tsukemono is much more than a method of preserving food. It is just as much a means of preparing raw foods – first of all, so that they become edible and keep their nutritional value, and secondly, ...

Author: Ole G. Mouritsen

Publisher: Springer Science & Business Media

ISBN: 1441906185

Category: Technology & Engineering

Page: 330

View: 519

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"It is clear that serious research, as well as much imagination, went into every page. It has become my new ‘go-to’ bible when I need a shot of inspiration." Ken Oringer, internationally renowned and award-winning chef Clio Restaurant, Uni Sashimi Bar, Boston "Congratulations on writing such an aesthetically beautiful, informative and inspiring book. ... I shall not hesitate to recommend your book to those colleagues, who like me, are fascinated by Sushi and who will surely be captivated, like me, turning every page." Dr. Ian C. Forster, April, 2011 • • • In recent decades, sushi has gone from being a rather exotic dish, eaten by relatively few outside of Japan, to a regular meal for many across the world. It is quickly gathering the attention of chefs and nutritionists everywhere. It has even made its way into numerous home kitchens where people have patiently honed the specialized craft required to prepare it. Few have been more attuned to this remarkable transition than Ole G. Mouritsen, an esteemed Danish scientist and amateur chef who has had a lifelong fascination with sushi’s central role in Japanese culinary culture. Sushi for the eye, the body, and the soul is a unique melange of a book. In it, Mouritsen discusses the cultural history of sushi then uses his scientific prowess to deconstruct and explain the complex chemistry of its many subtle and sharp taste sensations. He also offers insights from years of honing his own craft as a sushi chef, detailing how to choose and prepare raw ingredients, how to decide which tools and techniques to use, and how to arrange and present various dishes. Sushi is irresistible for both its simplicity and the hypnotic performance-art aspects that go into its preparation. With clear prose and straightforward instructions, Mouritsen looks at every facet of sushi in a book that is as accessible as it is informative, as useful as it is fun.

Japan And Things Japanese

Many lovers of tsukemono say that if they have good tsukemono they do not require anything else to eat with their rice. For farmers and many other people, tsukemono. is the only thing they have at their meals.

Author: Joya

Publisher: Routledge

ISBN: 9781136221866

Category: Social Science

Page: 780

View: 208

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First published in 2006. Routledge is an imprint of Taylor & Francis, an informa company.

Forced Out

Before freezing and even before canning, there was tsukemono, a food we grew up with and ate on a regular basis. The polite definition for tsukemono is “fermented vegetables,” all manner of fermented vegetables.

Author: Judy Y. Kawamoto

Publisher: University Press of Colorado

ISBN: 9781646420711

Category: History

Page: 201

View: 989

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Forced Out: A Nikkei Woman’s Search for a Home in America offers insight into “voluntary evacuation,” a little-known Japanese American experience during World War II, and the lasting effects of cultural trauma. Of the roughly 120,000 people forced from their homes by Executive Order 9066, around 5,000 were able to escape incarceration beforehand by fleeing inland. In a series of beautifully written essays, Judy Kawamoto recounts her family’s flight from their home in Washington to Wyoming, their later moves to Montana and Colorado, and the influence of those experiences on the rest of her life. Hers is a story shared by the many families who lost everything and had to start over in often suspicious and hostile environments. Kawamoto vividly illustrates the details of her family’s daily life, the discrimination and financial hardship they experienced, and the isolation that came from experiencing the horrors of the 1940s very differently than many other Japanese Americans. Chapters address her personal and often unconscious reactions to her parents’ trauma, as well as her own subsequent travels around much of the world, exploring, learning, enjoying, but also unconsciously acting out a continual search for a home. Showing how the impacts of traumatic events are collective and generational, Kawamoto draws interconnections between her family’s displacement and later aspects of her life and juxtaposes the impact of her early experiences and questions of identity, culture, and assimilation. Forced Out will be of great interest to the general reader as well as students and scholars of ethnic studies, Asian American studies, history, education, and mental health.

Ethnic Fermented Foods and Alcoholic Beverages of Asia

9.6.1 Outline Tsukemono is pickled vegetables of Japan which includes two categories: traditional fermented vegetables and unfermented ones. Fermented vegetables with salt and seasonings were traditionally used to extend shelf life and ...

Author: Jyoti Prakash Tamang

Publisher: Springer

ISBN: 9788132228004

Category: Technology & Engineering

Page: 409

View: 936

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Asia has a long history of preparation and consumption of various types of ethnic fermented foods and alcoholic beverages based on available raw substrates of plant or animal sources and also depending on agro-climatic conditions of the regions. Diversity of functional microorganisms in Asian ethnic fermented foods and alcoholic beverages consists of bacteria (Lactic acid bacteria and Bacillus species, micrococcii, etc.), amylolytic and alcohol-producing yeasts and filamentous moulds. Though there are hundreds of research articles, review papers, and limited books on fermented foods and beverages, the present book: Ethnic Fermented Foods and Alcoholic Beverages of Asia is the first of this kind on compilation of various ethnic fermented foods and alcoholic beverages of Asia. This book has fifteen chapters covering different types of ethnic fermented foods and alcoholic beverages of Asia. Some of the authors are well-known scientists and researchers with vast experiences in the field of fermented foods and beverages who include Prof. Tek Chand Bhalla, Dr. Namrata Thapa (India), Prof. Yearul Kabir and Dr. Mahmud Hossain (Bangladesh), Prof. Tika Karki (Nepal), Dr. Saeed Akhtar (Pakistan), Prof. Sagarika Ekanayake (Sri Lanka), Dr. Werasit Sanpamongkolchai (Thailand), Prof. Sh. Demberel (Mongolia), Dr. Yoshiaki Kitamura, Dr. Ken-Ichi Kusumoto, Dr. Yukio Magariyama, Dr. Tetsuya Oguma, Dr. Toshiro Nagai, Dr. Soichi Furukawa, Dr. Chise Suzuki, Dr. Masataka Satomi, Dr. Kazunori Takamine, Dr. Naonori Tamaki and Dr. Sota Yamamoto (Japan), Prof. Dong-Hwa Shin, Prof. Cherl-Ho Lee, Dr. Young-Myoung Kim, Dr. Wan-Soo Park Dr. Jae-Ho Kim (South Korea) Dr. Maryam Tajabadi Ebrahimi (Iran), Dr. Francisco B. Elegado (Philippines), Prof. Ingrid Suryanti Surono (Indonesia), Dr. Vu Nguyen Thanh (Vietnam). Researchers, students, teachers, nutritionists, dieticians, food entrepreneurs, agriculturalist, government policy makers, ethnologists, sociologists and electronic media persons may read this book who keep interest on biological importance of Asian fermented foods and beverages.

Ethnic Foods of Hawai i

These pickles , called koko or tsukemono , are a necessity at a Japanese meal . In local markets , a great variety of ready - made tsukemono is available to island shoppers , but it is easy to make , and many families prepare their own ...

Author:

Publisher: Bess Press

ISBN: 1573061174

Category: Cooking

Page: 234

View: 731

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Revised bestseller which includes foods, cooking, and celebrations of Hawai'i's predominant ethnic groups.

The Everything Conversational Japanese Book

One such delicacy is the tsukemono. These Japanese-style pickles come in a variety of colors, shapes, and sizes, depending on the vegetable used to make them. Tiny eggplant, gnarly cucumbers, and the king of radishes, the daikon, ...

Author: Molly Hakes

Publisher: Simon and Schuster

ISBN: 9781440528781

Category: Foreign Language Study

Page: 336

View: 986

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With the globalization of business and the advancement of international trade, learning a foreign language is quickly becoming more and more essential for advancement in today’s world. The Everything Conversational Japanese Book teaches you how to master one of the most predominant languages in business and secure you an unparalleled edge in the job market. Understanding cultural references, learning correct pronunciation, and giving an effective introduction are all a cinch with this all-inclusive guide. Featuring exercises and quizzes at the end of each chapter, The Everything Conversational Japanese Book prepares you for any situation and enables you to carry on a basic conversation in very little time. The Everything Conversational Japanese Book helps you: -Use appropriate tone -Master vocabulary -Communicate in a business or casual setting -Respond effectively -Understand and appreciate Japanese culture Whether you’re just visiting Japan or wish to further your career opportunities by learning another language, The Everything Conversational Japanese Book is your jumpstart to speaking Japanese quickly and with confidence.

Journal of the Senate Legislature of the State of California

Dinner Beef Sukiyaki , Steamed rice , Tsukemono , Potato salad , Spice cake , Tea . Dinner Fried fresh fish , Steamed rice , Tsukemono , Cole slaw salad , Fruit jello , Tea . It will be noted that the relocation center diet consists ...

Author: California. Legislature. Senate

Publisher:

ISBN: UCBK:C109111844

Category: California

Page:

View: 616

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The Folk Art of Japanese Country Cooking

Morning Side Dishes Tsukemono Pickles Sokuseki zuke ( instant pickles ) . These pickles are ready to eat after pickling in salt for only two to three hours . They are simple , but the vegetable's fresh taste is enjoyably enhanced .

Author: Gaku Homma

Publisher: North Atlantic Books

ISBN: 1556430981

Category: Art

Page: 276

View: 111

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Presents recipes for making traditional Japanese foods, and includes folk traditions and the author's memories of growing up in Japan

Japanese Pickles Cookbook

Japanese Pickles Cookbook: (FREE Bonus Included) 25 Salty, Sweet And Savoury Crunchy Tsukemono Recipes In this book you will find a delightful collection of Tsukemono recipes that are a vital part of Japanese cuisine.

Author: Kim Evans

Publisher: Createspace Independent Publishing Platform

ISBN: 1540455793

Category:

Page: 26

View: 311

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Getting Your FREE Bonus Download this book, read it to the end and see "BONUS: Your FREE Gift" chapter after the conclusion. Japanese Pickles Cookbook: (FREE Bonus Included) 25 Salty, Sweet And Savoury Crunchy Tsukemono Recipes In this book you will find a delightful collection of Tsukemono recipes that are a vital part of Japanese cuisine. It is not an exaggeration to say that Tsukemono and rice are both cores in the common Japanese meal. Tsukemono delight the tastebuds of adults and children alike, offering not only wonderful taste to a meal, but are also a great healthy addition as well. The recipe collection in this book will be a great introduction and guide for you to use into preparing Tsukemono cuisine for yourself and loved ones. Within these pages Tsukemono will be explained and you will also understand why they are considered to be a healthy form of food choice. I will categorize Tsukemono into five separate types. Learn how to prepare different types of Tsukemono: miso marinated salt preserved soy marinated sake lees preserved rice bran preserved Download your E book "Japanese Pickles Cookbook: 25 Salty, Sweet And Savoury Crunchy Tsukemono Recipes" by scrolling up and clicking "Buy Now with 1-Click"" button!

Tsukemono Recipes Cookbook

◆Tsukemono Recipes Cookbook: A Healthy Meal with Love from Japan!◆If you crave for Japanese Tsukemono, I'm telling you this is the only book that shows you the best of them.

Author: Yutaka Taisuke

Publisher:

ISBN: 9798672808055

Category:

Page: 52

View: 119

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◆Tsukemono Recipes Cookbook: A Healthy Meal with Love from Japan!◆If you crave for Japanese Tsukemono, I'm telling you this is the only book that shows you the best of them. With 30 recipes of ways to cooking Japanese Tsukemono at home, this Tsukemono Recipes Cookbook is your best bet to a healthier life and healthy living. Do you know that eating Japanese inspired meal is accompanied with various health benefits? By following meals in this cookbook you will heal yourself of: Indigestion Skin Disease Boost Metabolism Stomach Discomfort e.t.c Join the leagues of many who have had their conditions improved by changing their diet. By reading this book, you will learn: How Japanese Tsukemono is helping to heal various health conditions 30 delicious and nutritious breakfast, lunch, dinner and drinks that heal many ailments Step by Step cooking methods of your favorite healing meals Why missing out on this Tsukemono Recipes Cookbook? Scroll up and click the Buy Now button to get a copy of this book.

Dubious Gastronomy

The asazuke in turn belongs under the all-embracing category of tsukemono, which denotes all pickled foods. According to Shizuo Tsuji, tsukemono is a “vast domain in Japanese cuisine.” He adds, “Rice and pickles are to the Japanese what ...

Author: Robert Ji-Song Ku

Publisher: University of Hawaii Press

ISBN: 9780824839215

Category: Social Science

Page: 302

View: 157

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California roll, Chinese take-out, American-made kimchi, dogmeat, monosodium glutamate, SPAM—all are examples of what Robert Ji-Song Ku calls “dubious” foods. Strongly associated with Asian and Asian American gastronomy, they are commonly understood as ersatz, depraved, or simply bad. In Dubious Gastronomy, Ku contends that these foods share a spiritual fellowship with Asians in the United States in that the Asian presence, be it culinary or corporeal, is often considered watered-down, counterfeit, or debased manifestations of the “real thing.” The American expression of Asianness is defined as doubly inauthentic—as insufficiently Asian and unreliably American when measured against a largely ideological if not entirely political standard of authentic Asia and America. By exploring the other side of what is prescriptively understood as proper Asian gastronomy, Ku suggests that Asian cultural expressions occurring in places such as Los Angeles, Honolulu, New York City, and even Baton Rouge are no less critical to understanding the meaning of Asian food—and, by extension, Asian people—than culinary expressions that took place in Tokyo, Seoul, and Shanghai centuries ago. In critically considering the impure and hybridized with serious and often whimsical intent, Dubious Gastronomy argues that while the notion of cultural authenticity is troubled, troubling, and troublesome, the apocryphal is not necessarily a bad thing: The dubious can be and is often quite delicious. Dubious Gastronomy overlaps a number of disciplines, including American and Asian American studies, Asian diasporic studies, literary and cultural studies, and the burgeoning field of food studies. More importantly, however, the book fulfills the critical task of amalgamating these areas and putting them in conversation with one another. Written in an engaging and fluid style, it promises to appeal a wide audience of readers who seriously enjoys eating—and reading and thinking about—food.

Mouthfeel

To introduce an interesting contrast of textures they can be mixed with crisp vegetables, especially tsukemono, a type of Japanese pickle. • Rinse the kidney beans and drain them in a sieve. • Slice the tsukemono into verythin slices or ...

Author: Ole Mouritsen

Publisher: Columbia University Press

ISBN: 9780231543248

Category: Cooking

Page: 416

View: 750

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Why is chocolate melting on the tongue such a decadent sensation? Why do we love crunching on bacon? Why is fizz-less soda such a disappointment to drink, and why is flat beer so unappealing to the palate? Our sense of taste produces physical and emotional reactions that cannot be explained by chemical components alone. Eating triggers our imagination, draws on our powers of recall, and activates our critical judgment, creating a unique impression in our mouths and our minds. How exactly does this alchemy work, and what are the larger cultural and environmental implications? Collaborating in the laboratory and the kitchen, Ole G. Mouritsen and Klavs Styrbæk investigate the multiple ways in which food texture influences taste. Combining scientific analysis with creative intuition and a sophisticated knowledge of food preparation, they write a one-of-a-kind book for food lovers and food science scholars. By mapping the mechanics of mouthfeel, Mouritsen and Styrbæk advance a greater awareness of its link to our culinary preferences. Gaining insight into the textural properties of raw vegetables, puffed rice, bouillon, or ice cream can help us make healthier and more sustainable food choices. Through mouthfeel, we can recreate the physical feelings of foods we love with other ingredients or learn to latch onto smarter food options. Mastering texture also leads to more adventurous gastronomic experiments in the kitchen, allowing us to reach even greater heights of taste sensation.

Eat Right

Tsukemono means fermented things, and the Japanese lacto-ferment, with enthusiasm and terrific imagination, a great variety of vegetables such as daikon, cucumber, aubergines, Chinese cabbage and plums (umeboshi). Tsukemono is popular ...

Author: Nick Barnard

Publisher: Hachette UK

ISBN: 9780857836656

Category: Cooking

Page: 336

View: 783

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Nominee - James Beard Award: Best Book, Health and Special Diets This comprehensive guide will show you how to find true nourishment and pleasure in the discovery, preparation and eating of real food and drink. It's not about fashionable dieting or being anxious about food choices, it's about positive eating. Techniques include making your own butter, yogurt, ghee, lard, broth, dairy and water kefir, kombucha, coconut water, kimchi, sauerkraut, sourdough, as well as sprouting grains and activating nuts and seeds. And there are also 100 wholesome recipes that encourage the use of good animal fats, well-fed meat, sprouted grains, local and seasonal produce, which will leave you feeling happy and satisfied. This is an easy book to dip into for advice, inspiration and truly health-giving recipes.