Yokoyama - Cooking with Japanese Pickles: 97 Quick, Classic and Seasonal Recipes
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- Book:Cooking with Japanese Pickles: 97 Quick, Classic and Seasonal Recipes
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Japanese Pickles
is now Nagano prefecture), and I have eaten many kinds of traditional
Japanese pickles since I was a child. Pickles were not only served with
every meal, but were even eaten with tea. They were all homemade
by my mother. I have been familiar with those flavors, and studied the
techniques for creating them, all my life. A vegetable will take on a
different flavor and character depending on how its pickledin salt, in
rice bran, in vinegar.
Therefore, preserving the vegetables that are harvested in the summer
and fall so that they last a long time has always been a way of life there.
One method for accomplishing this is pickling. Our ancestors knowledge
of how to provide variety for our tables in this manner forms the
foundation for our lives to this day.
mountains to gather fresh wild shoots and capture their fragrance in jars. In the summer, I buy mountains
of vegetables and turn them into pickles for the colder months. And from late fall onward, I make barrels
full of pickles to last until the coming spring.
spring to my mind, and my pickles continue to evolve. This book is filled with my tips and ideas for making
tasty pickles of your own.
eating at any time. Give some of these recipes a try, and welcome new kinds of pickles into your life!
obtain in season.
easy to eat in quantity.
with plenty of beneficial lactic-acid bacteria,
vitamins, minerals and fiber.
preservatives.
and theyre fun to make, too!
The secret is fermentation
elements that keep our bodies in good working
order, such as vitamins, minerals and dietary fiber.
In addition, pickles make great use of the power of
fermentation.
progresses due to the salt used, which increases the
lactic acid bacteria and imparts a sour taste to the
vegetables. These microorganisms are thought to
be highly beneficial for health; they help to keep
the digestive system in good order, and may even
increase immunity. Vegetables that are pickled in
soy sauce, miso or sake lees also absorb nutrients
from those ingredients, as well as the benefits of koji
mold ( Aspergillus oryzae or A. sojae ) that they contain,
making the pickles even more nutritious.
and are quite healthy. Some people may be
concerned about the amount of salt they contain, but
as long as you use the correct amount of salt to make
your pickles, this should not be a concern. It is also
believed that the potassium in pickled vegetables
helps to eliminate excess sodium from the body.
pickled vegetables, the salt encourages the growth of
lactic-acid bacteria, and the sour taste that the pickles
develop makes them delicious. In the case of pickles
made with ingredients that contain koji moldsuch
as soy sauce, miso or sake leesthe koji ferments to
create a beneficial yeast called kobo , which increases
the umami of the vegetables. You might say that the
delicious taste of pickles is the taste of fermentation.
Since this is a slow, leisurely process, you can enjoy
a slightly different level of sourness and umami with
each batch of pickles you make.
day lets you enjoy their great flavor and gain health
benefits at the same time. Thats a win-win!
to be impossible to grow vegetables in winter,
these days the development of heated greenhouses
and refrigeration facilities has made all kinds of
vegetables available year round. This is a very
agricultural area, so there are a lot of vegetable
varieties available. Believe it or not, the residents of
Nagano prefecture consume more vegetables than
pickles so muchthats what I like to think, anyway.
round, for pickling its best to use vegetables in
season. If you select fresh, sweet vegetables for your
pickles, theyll have the best flavor and the greatest
nutritional value.
often go to a roadside farmers market thats a little
far from where I live. I dont mind the trip, though;
the fields and rice paddies I pass along the way as
I drive on back roads to get to the farmers market,
the sound of water as it rushes through the streams,
and the flowers in bloom on the sides of hills and
mountains all make the journey a pleasure.
the changing of the seasons. In the eagerly awaited
plants are emerging, or whether I should go out
and dig for young, tender bamboo shoots. Every
day contains excitement and anticipation. In the
summer, I usually put up about 220 pounds (100
kilograms) of umeboshi (salt-preserved ume fruit),
which is pretty tough work physically. Even in the
winter, I keep an eye out for when the local leafy
mustard green called nozawana has been turned
sweet and tender by frost. Im also busy ordering
the supplies needed to dry and pickle daikon
radishes to make takuan .
perhaps because Im always eating healthy, delicious
pickles. I feel gratitude from the bottom of my heart
for being able to continue to live the pickling life,
season after season and year after year.
are nonreactive. Metal containers, especially uncoated cast iron, should not
be used, as they may become corroded.
with enamel lids. The enamel, which is made from ground glass, protects the
core metal material and does not absorb any odors, making them ideal as
containers for pickling beds (e.g., the rice-bran pickles on ) as well as
for storing pickles. Watch out for chips, which can lead to corrosion.
ovenware with matching lidspreferably also glass. Plastic lids can absorb
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