Asian Pickles: Japan: Recipes for Japanese Sweet, Sour, Salty, Cured, and Fermented Tsukemono [A Cookbook]

By Karen Solomon

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.

For Asian food aficionados and preservers and picklers looking for new frontiers, the natural standout is Japan's diverse array of pickled products and innovative flavor pairings that wow the palate. In Asian Pickles: Japan, respected cookbook author and culinary project maven Karen Solomon introduces readers to the unique ingredients used in Japanese pickle-making, such as koji rice, fermented rice bran, shiso leaf, miso, soy sauce, and numerous other techniques beyond the basic vinegar brine. And for the novice pickler, Solomon also includes a vast array of quick pickles with easily-accessible ingredients. Featuring the most sought-after Japanese pickle recipes--including Pickled Ginger, Umeboshi, and  more--plus beautiful photography, Asian Pickles: Japan will help you explore a new preserving horizon with fail-proof instructions and additional resources.

• Language: English
• Publisher: Random House Publishing Group
• Release date: Dec 18, 2012
• ISBN: 9781607744788

Reviews for Asian Pickles

[eyes92c · Rating: 4 out of 5 stars]

...pickle lovers rejoice!I have collected several books that give recipes for Asian pickles.Apart from the varieties of kim chi that I adore, one of my favourite pickles has always been Chinese lemon and lime pickles. I use the lemon pickle with a very tasty Charmaine Solomon (who is my major go to resource and is listed in the bibliography) Sri Lankan Beef Smoore recipe. I have made those pickles and given them away as presents to people who appreciate such things, including my butcher who is constantly experimenting. Karen Solomon's recipe is slightly different to the one I have used and I am interested in how it will turn out and how I like this different approach from the one I normally use. How will it taste?. Roll on enough time for the steeping process.What I like about this book is Solomon's commitment to using 'all the pots and pans in your cupboard', and no obscure ingredients if possible. In the rare case that this happens she has provided an online source.If you look at her other works you see that she has published single books on pickles of all the areas listed in this offering. Certainly the photographs used in these past single issues have also been used in this latest book. It would seem this is a compilation of those other 4 books. I can't judge if there is new content added. The list of pickles is exhaustive. Certainly a book for the aficionado or the rank beginner, or like me the in between.A great addition to the kitchen! and a great little present for like minded friends.A NetGalley ARC