Tsukemono : decoding the art and science of Japanese pickling
著者
書誌事項
Tsukemono : decoding the art and science of Japanese pickling
Springer, c2021
- : hardback
大学図書館所蔵 全9件
注記
Includes bibliographical references (p. 164-165) and index
内容説明・目次
内容説明
One of the best-kept secrets of Japanese cuisine is a range of side dishes known as tsukemono ( , ). 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.
目次
Preface: Pickling and tsukemono-a culinary tradition worth preserving
1. Vegetables and tsukemono-made for each otherMaking vegetables more palatableThe taste and smell of 'home'Tradition and renewal
2. The many varieties of tsukemonoA little bit of tsukemono historyTen ways to prepare tsukemono
3. Salt, taste, mouthfeel, and colorSalt is the keyTaste and mouthfeelThe color of tsukemonoSpices and other taste enhancers
4. Techniques and methodsThe physical structure of vegetablesIt is all about reducing water contentDehydrationThe pickling crocksBriningPicklingBook proposal: Tsukemono: A Culinary Tradition Worth Preserving 4Marinating in soy sauce, miso, and sake leesFermenting and yeastingFermented vegetables in other food culturesPickled cucumbers
5. Tsukemono for everyoneCucumbersAsparagusJerusalem artichokesBroccoliKohlrabiDaikon, carrots, and "vegetable pasta"Radishes and turnipsChinese cabbage and lacinato kaleGarlicSquashDanish open-faced sandwichesPlumsFlowers
6. Tsukemono in Japan"Preserving the Japanese Way" at homePickled foods made in factories, both large and smallBuying tsukemono at the market and in shops
7. Tsukemono, nutrition, and wellnessSlightly sour, a little tartVitamin contentDesirable bacteria, fungi, and enzymesBeneficial effects of fermentationGo easy on the saltEat tsukemono in moderation
「Nielsen BookData」 より