One of the best-kept secrets of Japanese cuisine is a range of side dishes known as tsukemono (
). The word pronounced 'tskay-moh-noh ' means 'something that has been steeped or marinated'
(tsuke-steeped mono-things). Although tsukemono are usually made from vegetables some fruits
flowers and a few rhizomes are also preserved this way it is therefore more accurate to
characterize them as 'pickled foods.' Their preparation makes use of one or more conservation
techniques involving ingredients such as salt sugar vinegar alcohol and herbs in
combination with methods including dehydration marinating in salt and acidic liquids
fermentation and curing. The process of making tsukemono amounts to more than just a simple
way of preserving otherwise perishable fresh produce. Apart from its nutritional value the
dish stimulates the appetite provides delicious taste sensations and improves digestion all
while remaining an elegant study in simplicity and esthetic presentation. This book goes well
beyond explaining the secrets of making crisp tsukemono. The authors discuss the cultural
history and traditions associated with these pickled foods provide recipes and outline
techniques for preparing them at home with local ingredients describe the healthful benefits
and basic nutritional value to be found in the various types of pickles and show how easy it
is to serve them on a daily basis to stimulate the appetite or as condiments to accompany
vegetable fish and meat dishes. The goal is to encourage the readers of this book to join us
in a small culinary adventure that will allow us to expand and diversify our consumption of
plant-based foods which are so vital to our overall well-being. And along the way there may
be a few surprises.
