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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
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702   $aStyrbæk$b Klavs
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