Customer Rating:  
Summary: Easy and inspiring
Comment: I love this little book. Very simple instruction, great illustrations - has moved me up to another level of food fermentation. Great stuff
Customer Rating:
Summary: Best English-language source for tsukemono
Comment: This is a fantastic collection of recipes. I began making Korean kimchi and wanted a Japanese counterpart as the fiery nature of the Korean kitchen was getting to me! This book is the answer. I am literally eating a bowlful of Tsukemono as I write this. Lovely--and low carb too, for people with that interest. Tsukemono or kimchi, a bowl of rice and te protein of your coice round out an easy to prepare (ahead) meal.
Customer Rating:
Summary: Recommended for gourmet pickling enthusiasts
Comment: From garlic pickled in honey, to sweet and sour shallots, stuffed cucumbers, and so much more, Quick & Easy Tsukemono: Japanese Pickling Recipes is packed from cover to cover with colorful photos, intriguing dishes simply not to be found elsewhere, and preents them with a lively presentation which lends to easy home pickling for even the most novice kitchen chef. Even home cooks used to traditional pickling dishes will find plenty that will be new to them here; for Tsukemono's Japanese emphasis is very different from American pickle recipes. Quick & Easy Tsukemono is unique and enthusiastically recommended for gourmet pickling enthusiasts!
Customer Rating:
Summary: Korean Kim-chee and traditional Japanese side dishes
Comment: No Japanese meal is complete without tsukemono. Whether you are having a traditional dinner, some sushi, a bowl of udon or even a plate of curry rice, in a Japanese home or restaurant a small dish of pickled yummies will always be set aside your plate, providing a colorful and flavorful accompaniment.
Continuing the "Quick and Easy" series of Japanese cooking, chef Ikuko Hisamatsu has laid out almost 100 easy-to-follow tsukemono recipes that allow you to prepare these necessary side dishes, using seasonal Japanese ingredients which complement the various meals of Japanese cuisine. In addition to the common tsukemono, there are five Korean kim chee recipes, some dessert items like pineapple in lemon, fish side-dishes like salted squid, and some original creations like garlic in honey and garlic in miso.
The ingredient list might require a Japanese or Asian grocery store, unless you have ready access to daikon, shiso leaves, kombu, ume and the like. Required Japanese spices are things like miso, sake-kasu, karashi, wasabi and yuzu citron. Nothing terribly rare, but exotic enough that they probably won't be found at a regular grocery store.
The recipes are easy to follow. If you have never done any pickling before, you can expect some trial and error before you get it exactly right. There are some overall tips for pickling, and advice as to the specific equipment you will need. Pickling does require some special equipment and preparation, so it is not really a "grab and go" type of cook book, although there are simple recipes that you can try right away. The length of time for the recipes vary, and you are probably better off trying a one hour pickle before tackling the two-month long fermentation of the delicious ume boshi.
A necessary book for anyone serious about cooking authentic Japanese meals.
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