Tsukemono decoding the art and science of Japanese pickling /
One of the best-kept secrets of Japanese cuisine is a range of side dishes known as tsukemono. 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 fru...
| Main Author: | Mouritsen, Ole G., |
|---|---|
| Other Authors: | Styrbæk, Klavs,, SpringerLink (Online service) |
| Format: | eBook |
| Language: | English Danish |
| Published: |
Cham, Switzerland :
Springer,
[2021]
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| Physical Description: |
1 online resource. |
| Subjects: |
CMU Electronic Access
Electronic Resource Click Here| Location | Call Number: | Status |
|---|---|---|
| CMU Electronic Access | Available |