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Nutrient-Rich, inexpensive, and incredibly tasty, simple homemade pickles are an integral part of everyday meals in Japan. Each Japanese family has their own recipes, handed down through the generations. In this book, chef and dietician Machiko Tateno has collected 129 healthy and easy recipes for pickled, fermented, and preserved everyday vegetables like asparagus, cabbage, eggplant, zucchini, tomatoes, garlic, daikon, turnips, and squashes, using everyday staples such as salt, soy sauce, olive oil, honey, and yogurt.
