Tsukemono

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' (tsukesteeped; monothings). 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.

Provides recipes and outlines techniques for preparing tsukemono at home with local ingredients Discusses the cultural history and traditions associated with these pickled foods Describes the healthful benefits and basic nutritional value to be found in the various types of pickles

Autorentext
Minaka Ono, MSc, is a Japanese researcher with a deep passion for integrating the learnings from traditional Japanese food culture into the green transition. Her love for food was first inspired by her grandmother, who lives in the mountains of rural Japan, preparing meals from ingredients she grows or forages herself. Raised in Nagoya, the birthplace of the distinctive dark hatch miso, Minaka's early life was steeped in Japan's culinary traditions. After first moving to Tokyo for her bachelor studies, she later furthered her education in Food Innovation and Health at the University of Copenhagen, where she discovered a profound interest in umami research and connected with Ole G. Mouritsen. During her time in Copenhagen, Minaka also developed a passion for capoeira, the Brazilian martial art, which became an integral part of her life. The practice of capoeira enhanced her physical and mental awareness, complementing her academic pursuits. Minaka's love for food extends towards the connection with Nature; she sees herself as a ‘professional eater,’ appreciating the simplicity and connection between Nature and food made by heart. Through her work and personal experiences, she continues to explore the intersection of culture, food, and sustainability, with a particular focus on Japanese food culture to be the bridge between traditions and innovations. Ole G. Mouritsen, PhD DSc dr.h.c. FRS-DK, is a research scientist and professor emeritus of gastrophysics and culinary food innovation at the University of Copenhagen, Denmark. He holds an honorary professorship with the University of Melbourne, Australia. His scientific work has focused on basic sciences and their applications within the fields of physical chemistry, biophysics, biomedicine, and food. He is the recipient of numerous prizes for his research work and for research communication. His extensive list of publications includes six monographs co-authored with chef Klavs StyrbÆk, which integrate scientific insights with culinary perspectives and have been nominated several times for Gourmand Best in the World Awards. Currently, Ole is president of The Danish Gastronomical Academy and past director and founder of the national Danish centre Taste for Life, a cross-disciplinary centre that aims to foster a better understanding of the fundamental nature of taste impressions and how we can use this knowledge to make much more informed and healthier food choices. For many years, Ole has been fascinated with the Japanese culinary arts and explaining the extent to which their techniques and taste elements can be adapted for the Western kitchen. In recognition of his efforts, he was appointed in 2016 as a Japanese Cuisine Goodwill Ambassador by the Japanese Ministry of Agriculture, Forestry, and Fisheries, and in 2017 the Japanese Emperor bestowed upon him The Order of the Rising Sun, Gold Rays with Neck Ribbon, Kyokujitsu ch j sh .

Inhalt

Tsukemonoa Japanese culinary art based on the science of preservation.- Vegetables and tsukemonomade for each other.- The many varieties of tsukemono.- Salt, taste, mouthfeel, and colour.- Techniques and methods.- Tsukemono for everyone.- Tsukemono in Japan.- Tsukemono, nutrition, and wellness.- Wabi, tsukemono, and esthetics.- Index