Japanese Pickled Vegetables

『きちんとおいしく作れる漬け物』 （成美堂出版刊）英訳版

美味しさだけでなく健康的な食事として海外から注目を集める和食文化。漬物はそのひとつであり、「日本のピクルス」として外国人にも受け入れられやすい日本食だと話題になっています。本書は日本の家庭料理で作られる塩漬けや酢漬け、発酵漬けなど、129 種類の漬物の作り方をカラー写真とともに解説します。発酵食品や野菜料理など、数多くのレシピを手掛ける栄養士でもある著者が、簡単でヘルシーな漬物の作り方を紹介します。

**2020 IACP Cookbook Award Finalist for Health & Nutrition**
**2020 Gourmand Cookbook Award Winner for Japan in Fermentation**

In Japanese Pickled Vegetables, dietician and fermented food expert Machiko Tateno has collected more than 120 easy, healthy recipes for pickled, preserved and fermented vegetables. These pickle recipes use ingredients that are easily available in the Westincluding asparagus, cabbage, eggplant, zucchini, tomatoes, garlic, daikon, turnips and squashes, olive oil, honey and yogurt. More adventurous cooks can try their hand at traditional Japanese pickled vegetables like burdock root, bitter melon, lotus root and wasabi greens.

The recipes are cross-referenced by vegetable and pickling method. A chapter on regional pickling recipes and styles lets home cooks learn more about the traditional art of tsukemono in Japanfrom Tokyo to rural farm villages.