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  2. Industriel kemi og kemiteknik
  3. Levnedsmiddelteknologi

Tsukemono

- Decoding the Art and Science of Japanese Pickling
Af: Ole G. Mouritsen, Klavs Styrbæk Engelsk Paperback

Tsukemono

- Decoding the Art and Science of Japanese Pickling
Af: Ole G. Mouritsen, Klavs Styrbæk Engelsk Paperback
Tjek vores konkurrenters priser

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.

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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.

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Se mere i:
Produktdetaljer
Sprog: Engelsk
Sider: 174
ISBN-13: 9783030578640
Indbinding: Paperback
Udgave:
ISBN-10: 303057864X
Kategori: Levnedsmiddelteknologi
Udg. Dato: 2 jul 2022
Længde: 0mm
Bredde: 155mm
Højde: 235mm
Forlag: Springer Nature Switzerland AG
Oplagsdato: 2 jul 2022
Forfatter(e): Ole G. Mouritsen, Klavs Styrbæk
Forfatter(e) Ole G. Mouritsen, Klavs Styrbæk

Kategori Levnedsmiddelteknologi

ISBN-13 9783030578640

Sprog Engelsk

Indbinding Paperback

Sider 174

Udgave

Længde 0mm

Bredde 155mm

Højde 235mm

Udg. Dato 2 jul 2022

Oplagsdato 2 jul 2022

Forlag Springer Nature Switzerland AG

Kategori sammenhænge