Cooking with Japanese Pickles

“Complete with accompanying photographs, the step-by-step instructions are a breeze to follow…Readers ready to take the plunge into Japanese preserves need look no further.”–Publishers Weekly“Eloquent, ‘user friendly’ in organization and presentation, showcasing step-by-step instructions for making Japanese style pickles from a variety of different vegetables, Cooking with Japanese Pickles: 97 Quick, Classic and Seasonal Recipes is a unique compendium of palate pleasing, appetite satisfying recipes that is especially recommended for personal, professional, and community library Ethnic Cookbook collections.”–Midwest Book Review“This incredibly authentic recipe book by Takako Yokoyama is full of ideas for delicious vegetable side dishes.” –NEO Magazine

Takako Yokoyama lives in Japan’s mountainous Nagano prefecture. Specializing in her traditional regional cuisine as well as creating original recipes inspired by this tradition, she conducts regular classes and seminars about the tastes and techniques of Nagano cooking, and is a regular on Japanese TV cooking shows. She’s been pickling ever since getting married many years ago, and in this book passes on her wealth of knowledge about making delicious pickles. She is the author of many books in her native Japan with a focus on eating seasonal food, pickling, and preserving.