Cooking with Japanese Pickles: 95 Quick, Classic and Seasonal Recipes for Vinegared, Fermented and Salted Vegetables

Enjoy healthy and delicious Japanese pickles with the help of a leading Japanese food expert!

Homemade Japanese pickles are incredibly tasty and easy to make, and have numerous gut health and digestion benefits. This amazing book shows you how to make your own Japanese-style pickles at home using fresh vegetables from your garden or local farmers’ market--and how to incorporate them into delicious Japanese homestyle meals.

Author Takako Yokoyama provides 97 pickling recipes grouped into three chapters:

• Chapter One: Quick pickles that are ready to eat immediately--like Spicy Eggplant Pickles, Cabbage and Garlic Pickled in Soy Sauce, and Tomatoes Seasoned in Sake Rice Wine
• Chapter Two: Classic Japanese pickling recipes--such as Umeboshi Preserved Plums, Napa Cabbage Kimchi, and Daikon Radish Pickled in Miso
• Chapter Three: Seasonal pickles--including Spring Parsley and Butterbur Pickles, Mixed Summer Vegetable Pickles and Winter Beets Pickled in Honey

Yokoyama also presents recipes for meals that incorporate the pickles you make--like Sushi Rolls with Pickled Cabbage and Tofu Hotpot and Onion Salad with Fermented Soybean Dressing.

With commonly asked questions, clear step-by-step instructions, beautiful color photos, and information about the health benefits of pickles, this is an ideal resource for home cooks who want to try their hand at pickling, plant-based eating, or expanding their go-to recipe list.

Takako Yokoyama lives in Japan’s mountainous Nagano prefecture. Specializing in her traditional regional cuisine as well as creating original recipes inspired by this tradition, she conducts regular classes and seminars about the tastes and techniques of Nagano cooking, and is a regular on Japanese TV cooking shows. She’s been pickling ever since getting married many years ago, and in this book passes on her wealth of knowledge about making delicious pickles. She is the author of many books in her native Japan with a focus on eating seasonal food, pickling, and preserving.