Cooking with Japanese Pickles : 97 Quick,Classic and Seasonal Recipes Cooking with Japanese Pickles : 97 Quick,Classic and Seasonal Recipes

"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 76 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 21 enticing 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"--Publisher's description Contents Why I Wrote This Book 5 The Merits of Making Your Own Pickles 6 Pickling Equipment 9 Glossary of Ingredients 11 CHAPTER 1: Quick Pickles Eggplant Pickled in Salt 14 Turnips Pickled in Salt 15 Cabbage Pickled in Salt 16 Cut Greens Pickled in Salt 17 Miso-pickled Burdock 18 Miso-pickled Chinese Yam 19 Miso-pickled Shiitake Mushrooms 20 Miso-pickled Kombu Seaweed 20 Miso-pickled Bell Peppers 21 Cucumber in Soy Sauce and Vinegar 22 Napa Cabbage in Ginger Soy Sauce 23 Leeks Pickled in Soy Sauce 24 Pickled Lettuce 24 Lotus Root and Sardine Pickles 25 Red Onion Pickled in Sweet Vinegar 26 Cauliflower Pickled in Sweet Vinegar 27 Potato Pickled in Sweet Vinegar 28 Celery in Sweet Vinegar 29 Tomatoes Pickled in Sweet Vinegar 29 Eggplant in Sweet Mustard 30 Mizuna Greens in Mustard Soy Sauce 31 Daikon in Mustard Soy Sauce 31 Daikon, Cucumber and Carrot in Sweet Koji 32 Sweet Rice Koji 32 Soybeans Pickled in Soy Sauce Koji 33 Soy Sauce Koji 33 More Reasons to Enjoy Pickles 34 CHAPTER 2: Classic Pickles RICE BRAN PICKLES How to Make Rice Bran Pickles 37 All About Rice Bran Pickling 39 Rice Bran Pickles in a Bag 40 Frequently Asked Questions 41 Rice Bran Sprinkling Method 42 Rice Bran Pickled Daikon Radish 43 Recipes using Rice Bran Pickles Scallops with Rice Bran Pickles 44 Stir-fried Pork and Pickled Cabbage 45 Pickled Daikon Radish and Salmon Rolls 45 UMEBOSHI PICKLED PLUMS Sa Shi Su Umeboshi 47 Drying Ume Fruit 48 Sa Shi Su Small Umeboshi 49 Red Shiso Umeboshi 50 Frequently Asked Questions 51 Frozen Ume in Sugar 52 Frozen Ume Preserved in Miso 53 Sa Shi Su Pickled Apricots 54 Recipes Using Umeboshi Sa Shi Su Umeboshi Rice 55 Sa Shi Su Yakisoba Noodles 56 Sa Shi Su Soy-milk Cottage Cheese 56 Simmered Sardines with Small Umeboshi 57 Daikon with Red Shiso Umeboshi 58 Sautéed Chicken with Sa Shi Su Pickled Apricots 58 Cold Tofu with Frozen Ume Miso 59 Sugared Ume and Pomelo 59