Japanese Pickled Vegetables

2020 IACP Cookbook Award Finalist for Health & Nutrition

2020 Gourmand Cookbook Award Winner for Japan in Fermentation

Japanese Pickled Vegetables by Machiko Tateno explores the delightful and simple art of making Japanese pickles, often prepared the day they are eaten as delicious side dishes, snacks, and garnishes. Whether you have a vegetable garden and wish to preserve your harvest into winter, or you're looking for healthy and tasty additions to your meals, these homemade Japanese superfood recipes are a valuable addition to your cooking repertoire.

The book includes a chapter on regional pickling styles and recipes, allowing home cooks to delve into the traditional art of tsukemono in Japan—from bustling Tokyo to serene rural farm villages. Additionally, a section on pickling seasonal vegetables helps you maximise the use of your garden-fresh produce.

"Pickled vegetables were my favourite component of most meals we ate in Tokyo. Japanese Pickled Vegetables by Machiko Tateno has a clean layout and glossy photos that sing 'You can do this.' I longed for the bright zinging taste of vivid carrot chunks, startling daikon slices, sweet-and-sour green cucumber ribbons, but muttered 'too many hard-to-get ingredients - kombu seaweed?' Later, while staring down another bowl of pandemic ramen, I took the plunge. Raiding the pantry and fridge, I was able to make fresh cucumber pickles, quick carrot, radish, napa cabbage pickles, and kimchi." - Shelf Awareness

"...Tateno keeps this guide basic and simple...Current interest in fermenting and pickling makes this a perfect addition to any cookery collection." - Booklist

Japanese Pickled Vegetables is a well-crafted cookbook suitable for both beginner and advanced cooks interested in a collection of Japanese-style pickled produce. It is an excellent resource, especially for those with a vegetable garden during the warmer months who wish to preserve their bounty for the winter. - Today’s Dietitian