Asian Pickles: Japan: Recipes for Japanese Sweet, Sour, Salty, Cured, and Fermented Tsukemono
A DIY guide to making the salty, sweet, tangy, and sometimes spicy pickles of Japan, featuring 16 recipes for traditional tsukemono as well as new favorites with innovative ingredients and techniques.
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This beautifully photographed book is filled with simple easy to follow recipes that taste as good and their photos. It has all the basic pickled delicacies you would recognize from many japanese meals and the ingredients are easy to find. The author focuses on this one subject which was very helpful to me. I can't wait to try another book from this series.