- Добавил: harun54
- Дата: 27-07-2021, 10:28
- Комментариев: 0

Автор: Ole G. Mouritsen and Klavs Styrbæk
Издательство: Springer
Год: 2021
Формат: EPUB
Размер: 71 Мб
Язык: английский / English
One of the best-kept secrets of Japanese cuisine is a range of side dishes known as tsukemono (つけもの, 漬物). The word, pronounced ‘tskay-moh-noh,’ means ‘something that has been steeped or marinated’ (tsuke―steeped; mono―things). Although tsukemono are usually made from vegetables, some fruits, flowers, and a few rhizomes are also preserved this way; it is, therefore, more accurate to characterize them as ‘pickled foods.’ Their preparation makes use of one or more conservation techniques, involving ingredients such as salt, sugar, vinegar, alcohol, and herbs, in combination with methods including dehydration, marinating in salt and acidic liquids, fermentation, and curing.