Tsukemono : decoding the art and science of Japanese pickling / Ole G. Mouritsen, Klavs Styrbaek ; photography Jonas Drotner Mouritsen ; translation and adaptation to English Mariela Johansen.
Mouritsen, Ole G., author.; Styrbæk, Klavs, author.
2021
TX805 .M6813 2021
Available Online

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Title Tsukemono : decoding the art and science of Japanese pickling / Ole G. Mouritsen, Klavs Styrbaek ; photography Jonas Drotner Mouritsen ; translation and adaptation to English Mariela Johansen.
Author Mouritsen, Ole G., author.
ISBN 9783030578626 (electronic bk.)
3030578623 (electronic bk.)
3030578615
9783030578619
DOI https://doi.org/10.1007/978-3-030-57862-6
Published Cham, Switzerland : Springer, [2021]
Language English
Description 1 online resource
Item Number 10.1007/978-3-030-57862-6 doi
Call Number TX805 .M6813 2021
Dewey Decimal Classification 641.4620952
Summary 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.
Bibliography, etc. Note Includes bibliographical references and index.
Access Note Access limited to authorized users.
Digital File Characteristics PDF
text file
Source of Description Online resource; title from digital title page (viewed on July 16, 2021).
Added Author Styrbæk, Klavs, author.
Available in Other Form Print version: 9783030578619
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Intro
Contents
Preface
The People behind the Book
Thanks and Acknowledgements
Tsukemono- a Japanese Culinary Art Based on the Science of Preservation
'The Taste and Smell of Home'
Tradition and Renewal
Vegetables and Tsukemono-Made for Each Other
Moving toward a More Plant-Based Diet
Making Vegetables More Palatable
Raw-Completely Raw
The Many Varieties of Tsukemono
A Little Bit of Tsukemono History
Ten Ways to Prepare Tsukemono
Salt, Taste, Mouthfeel, and Colour
Salt Is the Key
Taste and Mouthfeel
The Colour of Tsukemono

Spices and Other Flavour Enhancers
Techniques and Methods
The Physical Structure of Vegetables
Plant Cells
Turgor and Crispness
Pectin and Crisp Vegetables
It Is All about Reducing Water Content
Dehydration
The Pickling Crocks
Brining
Shio-zuke
Pickling
Su-zuke
Marinating in Soy Sauce, Miso, and Sake Lees
Shoyu-zuke
Miso-zuke
Kasu-zuke
Fermenting and Yeasting
Control of Salt Content, Temperature, and Access to Oxygen
Nuka-zuke
Koji-zuke
Fermented Vegetables in Other Food Cultures
Pickled Cucumbers

Tsukemono in Salads and as Condiments
Tsukemono for Everyone
Cucumbers
Asparagus
Jerusalem Artichokes
Broccoli
Kohlrabi
Daikon, Carrots, and 'Vegetable Pasta'
Radishes and Turnips
Chinese Cabbage and Lacinato Kale
Garlic
Squash
Ginger Root
Danish Open-Faced Sandwiches Made with Tsukemono
Plums
Flowers
Tsukemono in Japan
'Preserving the Japanese Way'
Pickled Foods Made in Factories, Both Small and Large
A Visit to a Typical Family Enterprise
Tsukemono in a Large Factory Setting
Tsukemono at the Market and in Shops

Old-Fashioned Tsukemono Shops
Tsukemono at a Street Market
Tsukemono, Nutrition, and Wellness
Slightly Sour, a Little Tart
Vitamin Content
Desirable Bacteria, Fungi, and Enzymes
Beneficial Effects of Fermentation
Fermentation Can Facilitate the Release of More Readily Bioavailable Nutrients
Fermentation Helps to Preserve Foods So That They Are Safe to Eat and Will Keep Longer
Fermentation Can Improve the Taste of Foods and Their Ability to Stimulate the Appetite and Regulate Food Intake
Go Easy on the Salt
Eat Tsukemono in Moderation

Wabi, Tsukemono, and Esthetics
Glossary of Japanese Terms
Illustration Credits
Bibliography
Index

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