Japanese Pickled Vegetables
£14.99 per item
A recipe book for turning everyday and homegrown vegetables into healthy pickled and fermented foods.
This recipe book focuses on Japanese pickles, valued for their flavour and health benefits. It features 129 recipes, including salt-pickled, vinegar-pickled and fermented varieties, accompanied by vibrant photographs.
From classic examples such as umeboshi (pickled plums) and takuan (crunchy pickled daikon) to side dishes using familiar vegetables like asparagus, cabbage, aubergine and tomatoes, the recipes reflect seasonal ingredients and everyday use.
The book was awarded the 2020 Gourmand Cookbook Award for Japan Fermentation.
Tateno Machiko is a food consultant and registered dietitian. She worked in a hospital as a dietitian before studying at a cookery school in Ireland in 2001.
After returning to Japan, she became the inaugural chef at Roppongi Farm. As a culinary specialist, she promotes the enjoyment of cooking and the importance of eating, with a particular focus on fermentation.
