Description
1. Vegetables and tsukemono-made for each otherMaking vegetables more palatableThe taste and smell of 'home'Tradition and renewal
2. The many varieties of tsukemonoA little bit of tsukemono historyTen ways to prepare tsukemono
3. Salt, taste, mouthfeel, and colorSalt is the keyTaste and mouthfeelThe color of tsukemonoSpices and other taste enhancers
4. Techniques and methodsThe physical structure of vegetablesIt is all about reducing water contentDehydrationThe pickling crocksBriningPicklingBook proposal: Tsukemono: A Culinary Tradition Worth Preserving 4Marinating in soy sauce, miso, and sake leesFermenting and yeastingFermented vegetables in other food culturesPickled cucumbers
5. Tsukemono for everyoneCucumbersAsparagusJerusalem artichokesBroccoliKohlrabiDaikon, carrots, and "vegetable pasta"Radishes and turnipsChinese cabbage and lacinato kaleGarlicSquashDanish open-faced sandwichesPlumsFlowers
6. Tsukemono in Japan"Preserving the Japanese Way" at homePickled foods made in factories, both large and smallBuying tsukemono at the market and in shops
7. Tsukemono, nutrition, and wellnessSlightly sour, a little tartVitamin contentDesirable bacteria, fungi, and enzymesBeneficial effects of fermentationGo easy on the saltEat tsukemono in moderation
Author: Ole G. Mouritsen, Klavs Styrbæk
Publisher: Springer
Published: 11/27/2021
Pages: 174
Binding Type: Hardcover
Weight: 0.97lbs
Size: 9.21h x 6.14w x 0.50d
ISBN13: 9783030578619
ISBN10: 3030578615
BISAC Categories:
- Technology & Engineering | Food Science | Chemistry & Biotechnology
About the Author
Ole G. Mouritsen is a research scientist and professor of gastrophysics and culinary food innovation at Copenhagen University. His work focuses on basic sciences and their applications within the fields of biotechnology, biomedicine, and food. He is the recipient of numerous prizes for his work and for research communication. His extensive list of publications includes several monographs, several of them co-authored with Klavs Styrbæk, which integrate scientific insights with culinary perspectives and have been nominated three times for Gourmand Best in the World Awards. Currently, Ole is president of The Danish Gastronomical Academy and director of the National Danish Taste Center "Taste for Life."
Klavs Styrbæk is a professional chef who owns and operates STYRBÆKS together with his wife, Pia. By combining a high standard of craftsmanship, sparked by curiosity-driven enthusiasm, he has created a gourmet center where the quality of the food and enjoyment of it are consistently excellent and where people can come to learn and take their culinary skills to a whole new level.Jonas Drotner Mouritsen is a graphic designer and owner of the design company Chromascope that specializes in graphic design, animation, and film production. His movie projects have won several international awards. In addition, he has been responsible for layout, photography, and design of several books about food, some of which have been nominated for Gourmand World Cookbook Awards.
Mariela Johansen, who has Danish roots, lives in Vancouver, Canada, and holds an MA in Humanities with a special interest in ancient Greek law. Working with Ole and Klavs, she has translated several monographs, adapting them for a wider English language readership. Two of these," Umami: unlocking the secrets of the fifth taste" and "Mouthfeel: How Texture Makes Taste," won a Gourmand World Cookbook Award for the best translation of a cookbook published in the USA in 2014 and 2017, respectively.