Tsukemono: Decoding the Art and Science of Japanese Pickling

Authors	Ole G. Mouritsen Klavs Styrbaek
Publisher	Springer Nature Switzerland AG
Year	01/07/2021
Pages	174
Version	hardback
Readership level	Professional and scholarly
Language	English
ISBN	9783030578619
Categories	Food & beverage technology

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Book description

One of the best-kept secrets of Japanese cuisine is a range of side dishes known as tsukemono ( , ).

Tsukemono: Decoding the Art and Science of Japanese Pickling