Tsukemono: Decoding the Art and Science of Japanese Pickling (Ole G. Mouritsen, Klavs Styrbæk) Reference and empowers us to make

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Tsukemono: Decoding the Art and Science of Japanese Pickling (Ole G. Mouritsen, Klavs Styrbæk) Reference and empowers us to makeThe word, pronounced tskay moh noh, means something that has been steeped or marinated (tsukesteeped; monothings). Although tsukemono are usually made from vegetables, some fruits, flowers, and a few rhizomes are also preserved this way; it is, therefore, more accurate to characterize them as pickled foods. Their preparation makes use of one or more conservation techniques, involving ingredients such as salt, sugar, vinegar, alcohol, and herbs, in