LEADER 01073cam2 2200289 450 001 E600200060022 005 20200916143438.0 100 $a20100217d1996 |||||ita|0103 ba 101 $aita 102 $aIT 200 1 $a<<3: >>Mondo$fCarmelo Formica$gSaletta Messina 210 $aNapoli$cEditrice Ferraro$d1996 215 $a519 p.$cill., c. geogr.$d27 cm$equaderno allegato (Geoapprendista 3) 461 1$1001E600200060019$12000 $aNuova geografia 2000 700 1$aFormica$b, Carmelo$3AF00006359$4070$074212 702 1$aMessina, Saletta$3A600200057718$4070 801 0$aIT$bUNISOB$c20200916$gRICA 850 $aUNISOB 852 $aUNISOB$j910$m92851 852 $aUNISOB$j910$m92852 912 $aE600200060022 940 $aM 102 Monografia moderna SBN 941 $aM 957 $a910$b000855$i-3$gSi$d92851$rAcquisto$1vittorini$2UNISOB$3UNISOB$420100217114809.0$520200916143402.0$6bethb 957 $a910$b000855$i-3 Alleg$gSI$d92852$racquisto$1bethb$2UNISOB$3UNISOB$420200916143404.0$520200916143438.0$6bethb 996 $aMondo$91756860 997 $aUNISOB LEADER 03653nam 2200433 450 001 9910488694903321 005 20220325090854.0 010 $a3-030-57862-3 035 $a(CKB)5470000000736360 035 $a(MiAaPQ)EBC6668447 035 $a(Au-PeEL)EBL6668447 035 $a(OCoLC)1258659510 035 $a(PPN)26030722X 035 $a(EXLCZ)995470000000736360 100 $a20220325d2021 uy 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aTsukemono $edecoding the art and science of Japanese pickling /$fOle G. Mouritsen, Klavs Styrbaek 210 1$aCham, Switzerland :$cSpringer,$d[2021] 210 4$d©2021 215 $a1 online resource (184 pages) 311 $a3-030-57861-5 327 $aIntro -- Contents -- Preface -- The People behind the Book -- Thanks and Acknowledgements -- Tsukemono- 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 -- Raw-Completely Raw -- 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 Crispness -- 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 -- Kasu-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. 327 $aVitamin 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 -- Glossary of Japanese Terms -- Illustration Credits -- Bibliography -- Index. 606 $aPickles$zJapan 615 0$aPickles 676 $a641.46 700 $aMouritsen$b Ole G.$049442 702 $aStyrbæk$b Klavs 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910488694903321 996 $aTsukemono$92569454 997 $aUNINA LEADER 01343nam 2200373Ia 450 001 996387241503316 005 20221108080353.0 035 $a(CKB)4940000000077842 035 $a(EEBO)2248577207 035 $a(OCoLC)12579537 035 $a(EXLCZ)994940000000077842 100 $a19850920d1688 uy | 101 0 $alat 135 $aurbn||||a|bb| 200 10$aCasus Conscientiæ (sive questiones practicæ)$b[electronic resource] $enovem soluti pro re nata atque decisi /$fper reverendum admodium in Christo patrem Robertum Sandersonum episcopum nuper Lincolniensem ; ex Anglico sermone (postrepetitas editiones) recens in Latinum conversi 210 $aCantabrigiæ $cEx officina Jo. 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