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Asian pickles : Japan : recipes for Japanese sweet, sour, salty, cured, and fermented tsukemono

Author: Karen Solomon
Publisher: Berkeley, CA : Ten Speed Press, ©2012.
Edition/Format:   eBook : Document : English
Summary:
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  Read more...
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Details

Genre/Form: Electronic books
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Karen Solomon
ISBN: 9781607744788 1607744783 1299182208 9781299182202
OCLC Number: 821921236
Description: 1 online resource : color illustrations
Responsibility: Karen Solomon.

Abstract:

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.

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