{"text_format":"2","workbook":"xls","n_sheets":1,"sheets":["report2"],"not_rendered":{"charts":0,"images":0,"macros":0,"external_links":1,"defined_names":1,"comments":0,"pivot_tables":0},"unopened":[],"bounds":{"document_bytes":16777216,"sheet_cells":100000,"run_cost":"one","rows_first":2000,"rows_last":500,"rows_between":2000,"halvings":0,"cell_chars":16384,"cell_head_chars":4096},"cells_cut":0,"cells_raw":0,"read":"whole","date_system":"1900","formulas":"cached_only"}

{"sheet":"report2","index":0,"n_rows":15,"n_cols":5,"rows_kept":15,"cut":false,"hidden":false,"merged":[[0,2,0,3],[0,4,0,5],[1,2,1,3],[1,4,1,5],[2,2,2,3],[2,4,2,5],[3,2,3,3],[5,2,5,3],[6,2,6,3],[7,2,7,3],[8,2,8,3],[9,2,9,3],[10,2,10,3],[12,2,12,3]],"flags":["formulas_cached_only"]}
[null,"1.","Record Nr.",null,"UNINA9910488694903321"]
[null,null,"Autore",null,"Mouritsen Ole G."]
[null,null,"Titolo",null,"Tsukemono : decoding the art and science of Japanese pickling / / Ole G. Mouritsen, Klavs Styrbaek"]
[null,null,"Pubbl/distr/stampa",null,"Cham, Switzerland : , : Springer, , [2021]"]
[{"$nulls":4},"©2021"]
[null,null,"ISBN",null,"3-030-57862-3"]
[null,null,"Descrizione fisica",null,"1 online resource (184 pages)"]
[null,null,"Disciplina",null,"641.46"]
[null,null,"Soggetti",null,"Pickles - Japan"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,"Nota di contenuto",null,"Intro -- 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 "]
[{"$nulls":4},"-- 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."]
[{"$nulls":4},"Vitamin 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."]