In Japan, “tsukemono” – vegetables preserved through fermentation – are a valued and important part of everyday eating. Both regional and seasonal, tsukemono come in many varieties and Chef Tateno has just published a book of 129 recipes detailed in both text and photos. Ranging from the simple and quick, to others that would have you wait a whole year to partake of their goodness, these recipes will make it easy for readers to make tsukemono a part of their daily diet. Chef Tateno’s book is available only in Japanese, but Kitchen Nippon would like to hold a tsukemono workshop in English. Let us know if you’re interested!
Text by Kitchen Nippon