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[ 洋図書 ] Tsukemono : decoding the art and science of Japanese pickling /

Ole G. Mouritsen, Klavs Styrbæk ; photography Jonas Drotner Mouritsen ; translation and adaptation to English Mariela Johansen. -- Springer, -- [2021], --

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ISBN 3030578615 (hardcover)
ISBN13桁 9783030578619 (hardcover)
テキストの言語 英語                  
原文の言語 デンマーク語    
分類：NDC10版 628.8
個人著者標目 Mouritsen, Ole G.
本タイトル Tsukemono :
タイトル関連情報 decoding the art and science of Japanese pickling /
著者名 Ole G. Mouritsen, Klavs Styrbæk ; photography Jonas Drotner Mouritsen ; translation and adaptation to English Mariela Johansen.
出版地・頒布地 Cham, Switzerland :
出版者・頒布者名 Springer,
出版年・頒布年 [2021],
数量 xi, 174 pages :
他の形態的事項 color illustrations ;
大きさ 25 cm.
一般注記 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.
書誌注記 Includes bibliographical references (pages 164-165) and index.
内容注記 Machine generated contents note: Tsukemona -- a Japanese Culinary Art Based on the Science of Preservation... -- 'The Taste and Smell of Home' -- Tradition and Renewal -- Vegetables and Tsukemono -- Made for Each Other -- Moving toward a More Plant-Based Diet -- Making Vegetables More Palatable -- The Many Varieties of Tsukemono -- A Little Bit of Tsukemono History -- Ten Ways to Prepare Tsukemono -- Salt, Taste, Mouthfeel, and Colour -- Salt Is the Key -- Taste and Mouthfeel -- The Colour of Tsukemono -- Spices and Other Flavour Enhancers -- Techniques and Methods -- The Physical Structure of Vegetables -- Plant Cells -- Turgor and Oispness -- Pectin and Crisp Vegetables -- It Is All about Reducing Water Content -- Dehydration -- The Pickling Crocks -- Brining -- Shio-zuke -- Pickling -- Su-zuke -- Marinating in Soy Sauce, Miso, and Sake Lees -- Shoyu-zuke -- Miso-zuke -- Kosu-zuke -- Fermenting and Yeasting -- Control of Salt Content, Temperature, and Access to Oxygen -- Nuka-zuke -- Koji-zuke -- Fermented Vegetables in Other Food Cultures -- Pickled Cucumbers -- Tsukemono in Salads and as Condiments -- Tsukemono for Everyone -- Cucumbers -- Asparagus -- Jerusalem Artichokes -- Broccoli -- Kohlrabi -- Daikon, Carrots, and 'Vegetable Pasta' -- Radishes and Turnips -- Chinese Cabbage and Lacinato Kale -- Garlic -- Squash -- Ginger Root -- Danish Open-Faced Sandwiches Made with Tsukemono -- Plums -- Flowers -- Tsukemono in Japan -- 'Preserving the Japanese Way' -- Pickled Foods Made in Factories, Both Small and Large -- A Visit to a Typical Family Enterprise -- Tsukemono in a Large Factory Setting -- Tsukemono at the Market and in Shops -- Old-Fashioned Tsukemono Shops -- Tsukemono at a Street Market -- Tsukemono, Nutrition, and Wellness -- Slightly Sour, a Little Tart -- Vitamin Content -- Desirable Bacteria, Fungi, and Enzymes -- Beneficial Effects of Fermentation -- Fermentation Can Facilitate the Release of More Readily Bioavailable Nutrients -- Fermentation Helps to Preserve Foods So That They Are Safe to Eat and Will Keep Longer -- Fermentation Can Improve the Taste of Foods and Their Ability to Stimulate the Appetite and Regulate Food Intake -- Go Easy on the Salt -- Eat Tsukemono in Moderation -- Wabi, Tsukemono, and Esthetics -- The Technical Details.
要約、抄録、注釈等 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.
言語注記 Translated from Danish.
著者標目 Styrbæk, Klavs.
Mouritsen, Jonas Drotner.
Johansen, Mariela.
一般件名 Pickles -- Japan.
資料情報1 『Tsukemono : decoding the art and science of Japanese pickling /』　Ole G. Mouritsen, Klavs Styrbæk ; photography Jonas Drotner Mouritsen ; translation and adaptation to English Mariela Johansen.　Springer,　[2021], （所蔵館：中央　 請求記号：F/628.8/M93/T　 資料コード：7114684851）
URL https://catalog.library.metro.tokyo.lg.jp/winj/opac/switch-detail.do?lang=ja&bibid=1352051564

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