Chef Machiko Tateno’s book, Japanese Pickled Vegetables, was recently released in the U.S. This book is about simple homemade Japanese tsukemono (pickles).




You’ll be surprised at the myriad types of tsukemono traditionally made at home in Japan. In her book, Machiko also explains how to use those pickles as ingredients in unexpected ways.


The original book was published in Japanese a couple of years ago and has been well appreciated.




The English version has more explanations and suggestions for ingredients readers outside of Japan can use when they can’t find ones called for by the recipes. This book is available not only in the U.S. but also in Japan and other countries as well.


Text by Kitchen Nippon