Buy used:
$29.67
Get Fast, Free Shipping with Amazon Prime
FREE delivery Thursday, May 16 on orders shipped by Amazon over $35
Or fastest delivery Wednesday, May 15. Order within 17 hrs 55 mins
Used: Good | Details
Sold by Caterium Market
Fulfilled by Amazon
Condition: Used: Good
Comment: Book is in standard used condition. The binding is tight, but the cover and edges may have significant wear. Supplemental materials may not be valid. 100% Money Back Guarantee. Ships fast from Amazon! UNMARKED copy. Cover wear.

Fulfillment by Amazon (FBA) is a service we offer sellers that lets them store their products in Amazon's fulfillment centers, and we directly pack, ship, and provide customer service for these products. Something we hope you'll especially enjoy: FBA items qualify for FREE Shipping and Amazon Prime.

If you're a seller, Fulfillment by Amazon can help you grow your business. Learn more about the program.

Access codes and supplements are not guaranteed with used items.
Amazon book clubs early access
Loading your book clubs
There was a problem loading your book clubs. Please try again.
Not in a club? Learn more
Amazon book clubs early access

Join or create book clubs

Choose books together

Track your books
Bring your club to Amazon Book Clubs, start a new book club and invite your friends to join, or find a club that’s right for you for free.
Explore Amazon Book Clubs
Kindle app logo image

Download the free Kindle app and start reading Kindle books instantly on your smartphone, tablet, or computer - no Kindle device required.

Read instantly on your browser with Kindle for Web.

Using your mobile phone camera - scan the code below and download the Kindle app.

QR code to download the Kindle App

Quick & Easy Tsukemono: Japanese Pickling Recipes Paperback – April 15, 2005

by Ikuko Hisamatsu (Author)
4.5 4.5 out of 5 stars 89 ratings
See all formats and editions
Among the many authentic flavors of Japan, tsukemono, or pickled vegetables, has been a must for everyday meals and with tea. For most of the Japanese nothing can replace enjoying plain hot rice with tsukemono, and dinner is not complete without it as the final course. Today most dishes are available at Japanese grocery stores or specialty supermarkets, but they often lack the seasonal quality and freshness of true tsukemono.

The term tsukemono covers a wide range of dishes from a marinated salad to preserved foods. Traditional tsukemono such as takuan or umeboshi might seem difficult to prepare but Quick & Easy Tsukemono makes these and many more, easy with its simple step-by-step, full-color photo instructions. There are myriads of methods to make them, some as simple as just rubbing fruits and vegetables with salt just before serving, while other require several days to fully marinate.

Packed with over 73 mouthwatering recipes for easily preserving fruits and vegetables, Quick & Easy Tsukemono is the perfect book for beginning cooks and seasoned foodies alike.
Read more Read less
Previous page
  1. Print length
    104 pages
  2. Language
    English
  3. Publisher
    Japan Publications Trading
  4. Publication date
    April 15, 2005
  5. Dimensions
    10 x 0.3 x 7 inches
  6. ISBN-10
    488996181X
  7. ISBN-13
    978-4889961812
  8. See all details
Next page
Books with Buzz
Books with Buzz
Discover the latest buzz-worthy books, from mysteries and romance to humor and nonfiction. Explore more

Editorial Reviews

About the Author

Ikuko Hisamatsu, born in Fukuoka Prefecture, Japan, was inspired by her mother who used to cook conscientiously at home. She studied Western cooking in Europe before moving to Korea to learn traditional Korean cuisine. She is the author of several books including the successful Iwashi Book (Sardine Cookbook).

Product details

  • Publisher ‏ : ‎ Japan Publications Trading; 1st edition (April 15, 2005)
  • Language ‏ : ‎ English
  • Paperback ‏ : ‎ 104 pages
  • ISBN-10 ‏ : ‎ 488996181X
  • ISBN-13 ‏ : ‎ 978-4889961812
  • Item Weight ‏ : ‎ 12 ounces
  • Dimensions ‏ : ‎ 10 x 0.3 x 7 inches
  • Customer Reviews:
    4.5 4.5 out of 5 stars 89 ratings

Customer reviews

4.5 out of 5 stars
4.5 out of 5
89 global ratings

Top reviews from the United States

LK
5.0 out of 5 stars Great recipes
Reviewed in the United States on December 2, 2023
Verified Purchase
Saw book at library and wanted my own copy.
Helpful
 Report
brenda
5.0 out of 5 stars great pickling book
Reviewed in the United States on April 29, 2011
Verified Purchase
Japanese people eat pickled foods everyday, like koreans eat kimchi everyday. the pickling creates more enzymes that help you digest food and its nutrition better. they also have the lowest obesity rates in the first world. this book teaches simple recipes that use a formula of salt wt to food wt to create the enzymes. they are all listed by the time required (i.e. 1 hr pickles, 24 hr pickles, etc.) also each recipe is listed as light tasting or rich tasting for ex. each page shows all ingredients and step by step pictures. its also something that you can start out with the simplest and work your way up to the more involved, never getting bored. im waiting for garlic and shallot season, since you need fresh produce for pickles that can keep for a long time. in the meantime i can make classic thousand slices turnips, radish kimchee and marinated mushrooms. great book! Quick & Easy Tsukemono: Japanese Pickling Recipes
16 people found this helpful
Helpful
 Report
Lisa Kerr
5.0 out of 5 stars just what i wanted!
Reviewed in the United States on April 19, 2009
Verified Purchase
this book tells you and shows you what you need to know about making many kinds of japanese pickles, and also the korean kim chee and some american varieties. you will need some things like rice bran or rice koji for some of the most delicious ones, but please check out "bob's red mill" for rice bran. and gem cultures where they will sell you some culture to make your own rice koji from rice that you can order from bob's. both are on the internet. and you can make a lot of the pickles with just stuff you can get at most modern usa stores.

the little tsukemono book is very sweet. i just need a little asian grocery with everything to go with it. or a place that sells the seeds to grow things, especially shiso. but still, you can make much.
14 people found this helpful
Helpful
 Report
TonyColeman
4.0 out of 5 stars Simple and excellent take you through book of how to make Japanese ...
Reviewed in the United States on July 12, 2015
Verified Purchase
Simple and excellent take you through book of how to make Japanese pickles

The illustrations are for starters but the dishes at a good level
I have used these recipes and they are fine - comparable to good Japanese supermarket pickels - OK nou up to Tokyu Food Show but very good.
It would really help if the author said where to get plastic pickle pots as these are hard to find in Japan - OK you can buy them on Amazon but the price is ridiculous!

Still a good introduction to Japanese pickles and far better than many other similar books

If you are interested in pickles try this one it is worth while
One person found this helpful
Helpful
 Report
David J Linehan
5.0 out of 5 stars Best pickling book!
Reviewed in the United States on August 16, 2022
Verified Purchase
I've bought four Tsukemono books and this is, by far, the best.
Helpful
 Report
David Chang
3.0 out of 5 stars Good solid book for a beginner, great photos, detailed explanantions. Make sure you have good measuring tools.
Reviewed in the United States on November 30, 2015
Verified Purchase
Having lived in Tokyo and other parts of Japan, I can tell you that this book has "street cred". It is basically a book written for Japanese people, but translated into English for Americans and other English speakers. In fact if I have an issue with this book, it is that the translation is merciless in detail. If you mess up any of these recipes, it can only be because you did not measure something correctly. The author treats the pickling of vegetables as if she is building a computer or precision medical device. Instructions are that detailed.

By the way, this is a book on Japanese pickles, which relies primarily on salt and not vinegar. Also, Japanese pickles, unlike Korean pickles like Kim Chee, are done to be crunchy and ephemeral. They are not designed to be fermented for months and eaten sour. Accordingly, some recipes can be done in as little as 1 hour. By the way, the Japanese have their own version of Kim Chee, which is crunchier and nonfermented. I prefer the Japanese version over the Korean original, but that is just a matter of taste.

This book is well organized, is very detailed in the step by step procedures, and also has excellent photography. What holds this book back is that it has the feel of a literal translation from Japanese to English. For example, some tools and ingredients in this book cannot be found in a typical American kitchen. The author should have anticipated this and provided substitions based on what would be found in a typical American kitchen.

For a beginner, this is a solid book to start with, especially if you are a gardener looking for new and unique ways to preserve your garden vegetables.
31 people found this helpful
Helpful
 Report
Molly A.
5.0 out of 5 stars Easy to follow, tasty
Reviewed in the United States on June 8, 2014
Verified Purchase
The recipes in here are great. Each recipe is accompanied by photos clearly demonstrating the technique. The instructions are careful and detailed. I have made several kinds of garlic pickles and started a nuka pot. So far, everything has been a total success! Some items are difficult to find and may require a trip to your local Asian grocery store, while others must be sourced online, but that's a small price to pay for delicious, delicious Japanese pickles.
One person found this helpful
Helpful
 Report
Thaigir
5.0 out of 5 stars Easy to make, easy to eat!
Reviewed in the United States on November 7, 2011
Verified Purchase
For the Tsukemono lover, this is a great book to start with when attempting to make your own. The ingredients are easily obtained in larger supermarkets and the preparation is EASY. There has not been a recipe I have not liked. Easy directions and great photos on glossy pages in case of splatter. A nice find.
One person found this helpful
Helpful
 Report

Top reviews from other countries

Translate all reviews to English
Rob
5.0 out of 5 stars Five Stars
Reviewed in the United Kingdom on December 23, 2016
Verified Purchase
This is a great introduction to Tsukemono and is filled with interesting recipes to try out.
Report
Client d'Amazon
5.0 out of 5 stars Excellentes impressions !
Reviewed in France on May 21, 2016
Verified Purchase
Présentation de qualité, très bien illustré, en anglais, mais compréhensible pour ceux qui comme moi ont un niveau d'anglais faible
One person found this helpful
 Report
Anonym
5.0 out of 5 stars Einfach herzustellen, lecker im Geschmack!
Reviewed in Germany on April 15, 2016
Verified Purchase
Durch einen längeren Aufenthalt in Japan bin ich auf den Geschmack von Tsukemono gekommen. Dabei handelt es sich um eingelegte Gemüse- bzw. Obstsorten.
In diesem Buch (auf englisch!) werden vor allem einfache und eher schnell herzustellende Tsukemono vorgestellt, die meist schon nach wenigen Stunden verzehrfertig sind!
Die Rezepte sind alle ausführlich beschrieben und mit Zutatenliste (Angaben in Cup/Oz/Tbs!), Schritt-für-Schritt-Anleitung und dazu passenden kleinen Bildchen, sowie wirklich guten Tipps versehen.
Die Zutaten für die Gerichte sind auch alle in gut sortierten Asia-Shops zu finden. Oftmals kommt man aber auch mit dem Gemüse seiner Wahl, Salz, Zucker, Reisessig, Sojasoße, etwas Würze und einem luftdicht verschließbaren Behälter aus!

Für mich in der Küche eine absolute Bereicherung! So gelingen die Verschiedensten Tsukemonono ganz einfach und schmecken fast wie in Japan!
One person found this helpful
 Report
mauro
5.0 out of 5 stars Non può mancare
Reviewed in Italy on August 18, 2015
Verified Purchase
Piccolo grande libro che non può mancare in casa degli appassionati dell'autentico cibo giapponese
Chiaro e ricco. Facile da seguire grazie alle foto, per una volta in un libro di cucina, davvero belle e utili.
Per ogni ricetta si vedono la partenza, con gli ingredienti e gli strumenti, le fasi intermedie importanti e il risultato finale
Report
Martin Wollensak
5.0 out of 5 stars worthwile buy
Reviewed in Canada on March 31, 2013
Verified Purchase
I very much like the book. There are a lot more recipes inside then expected. And most of them are new to me. The green/pink print on every 2nd page is a bit weird but so what.
Report