Japanese Pickled Vegetables

“From speedy to more time-consuming, Tateno’s techniques yield pickles from cucumbers, carrots, radishes, burdock, and umeboshi, Japan’s prized pickled plums.” –Booklist“Beautifully and profusely illustrated in full color throughout, Japanese Pickled Vegetables is a unique and thoroughly ‘kitchen cook friendly’ addition to family, personal, professional, and community library ethnic cookbook collections.” – Midwest Book Review“…the book is simply beautiful. Full-color photos of each dish, with photos for many of the steps in making them, are included.” – Foods4.us blog

Chef Machiko Tateno is an expert in fermented and preserved foods, as well as a menu consultant and registered dietitian. After working for many years as the supervising dietitian at a hospital, she attended cooking schools in Japan and the world-renowned Ballymaloe Cookery School in Ireland, a pioneer in the Slow Food movement. She later served as Executive Chef at the eco-friendly Roppongi Nouen restaurant in Tokyo. Tateno now develops recipes, has written several homestyle Japanese cookbooks and organizes fermented food cooking classes. Japanese Pickled Vegetables is her first book to be translated into English.