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