Japanese Pickled Vegetables

*2020
IACP Cookbook Award Finalist for Health & Nutrition*

2020 Gourmand Cookbook Award Winner for Japan in Fermentation

Japanese pickles are often made the day they are eaten – as delicious side dishes, snacks and garnishes. Whether you have your own vegetable garden and want new ways to preserve your bounty into the winter, or are just looking for healthy and tasty additions to your everyday meals, these home-made Japanese superfood recipes are a great addition to your repertoire. A chapter on regional pickling styles and recipes lets home cooks learn more about the traditional art of tsukemono in Japan – from Tokyo to rural farm villages – while a section on pickling seasonal vegetables helps you make the most 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 make this a perfect
addition to any cookery collection.’ – Booklist

‘Japanese
Pickled Vegetables is a well-written cookbook that’s appropriate for both
beginner and advanced cooks who’d like to have a collection of Japanese-style
pickled produce. It’s a wonderful resource especially for those who have their
own vegetable garden during the warmer seasons and want to preserve their
bounty for the winter.’ Today’s Dietitian

Author Biography

Chef Machiko Tateno is an expert in fermented and preserved foods, as well as a menu consultant and registered dietitian. After working for many years as the supervising dietitian at a hospital, she attended cooking schools in Japan and the world-renowned Ballymaloe Cookery School in Ireland, a pioneer in the Slow Food movement. She later served as Executive Chef at the eco-friendly Roppongi Nouen restaurant in Tokyo. Tateno now develops recipes, has written several homestyle Japanese cookbooks and organizes fermented food cooking classes. Japanese Pickled Vegetables is her first book to be translated into English.