*2020IACP Cookbook Award Finalist for Health & Nutrition*

*2020 Gourmand Cookbook Award Winner for Japan in Fermentation*

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. 

'Pickledvegetables were my favourite component of most meals we ate in Tokyo. Japanese Pickled Vegetables byMachiko Tateno has a clean layout and glossy photos that sing 'You can do this.' I longed for the bright zinging taste of vividcarrot 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, quickcarrot, radish, napa cabbage pickles andkimchi.' - Shelf Awareness

'...Tateno keeps this guide basicand simple...Current interest in fermenting and pickling make this a perfectaddition to any cookery collection.' - Booklist

'JapanesePickled Vegetables is a well-written cookbook that's appropriate for bothbeginner and advanced cooks who'd like to have a collection of Japanese-stylepickled produce. It's a wonderful resource especially for those who have theirown vegetable garden during the warmer seasons and want to preserve theirbounty for the winter.'  Today's Dietitian