Abstract
The term tsukemono includes a wide range of wholly or partly preserved products made from vegetables and fruits, employing techniques of salting, souring, or fermentation. We would call them pickles. The pickling produces new flavours and preserves the nutritional value. Tsukemono are eaten at virtually every Japanese meal. Pickled ginger (gari), an important condiment with sushi and sashimi, is a typical example of tsukemono.
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© 2009 Springer Science+Business Media B.V
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Mouritsen, O.G. (2009). Tsukemono – The Art Of Pickling. In: SUSHI Food for the eye, the body & the soul. Springer, Boston, MA. https://doi.org/10.1007/978-1-4419-0618-2_11
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DOI: https://doi.org/10.1007/978-1-4419-0618-2_11
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4419-0617-5
Online ISBN: 978-1-4419-0618-2
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