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BOOK

Zuke Mono No Ehon 1 (Tsukutte Asobo)

Miya Oshige Ohen Okuhara Yume E

2500yen
(2750yen Tax incl. in Japan)
Points You Earn 1% (25p)
Release Date August 28, 2009
Availability In Stock at Supplier:Usually ships in 2-4 days
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Product Details

Catalog No.NEOBK-587124
JAN/ISBN 9784540082108
Product Type BOOK
Pages 36

Books are basically written in Japanese except for bilingual books or ones indicated as not written only in Japanese.

Description

[Machine Translation] Pickles are an indispensable part of the Japanese dining table. In Japan, there are many different kinds of pickles, depending on the region. The most representative are pickled Chinese cabbage, pickled eggplant, and other salted pickles. But there are many other kinds of pickles as well. Not only salted pickles, but also pickles in brine, miso, soy sauce, sake lees, vinegar, seasoning, and so on. They are all pickles. In this volume, we will explain various pickles in Japan, with a focus on salted pickles.

Translate Description

*As it is a machine translation, the result may not provide an accurate description. Please use it only as a reference. *Not available within the China mainland region.

Description in Japanese

漬けものの絵本 1 (つくってあそぼう) / みやお しげお へん おくはら ゆめ え

日本人の食卓に欠かせないものといえば、やはりお漬けものじゃないかな。日本には、地方地方で、いろいろなお漬けものがあるよ。代表はなんといっても白菜漬け、なす漬けなどの塩漬けだ。でも、ほかにもいろんな漬けものがあるね。塩漬けだけでなく、ぬか漬け、みそ漬け、しょうゆ漬け、粕漬け、酢漬け、調味漬け…。どれもみんなお漬けものだ。この巻では、塩漬けを中心に日本のいろんなお漬けものについて解説するよ。

Related Offer & Feature

    Tracklisting

    1
    食べものの塩蔵から生まれた漬けもの
    2
    発酵しはじめた!乳酸菌・酵母の力
    3
    日本の漬けものの歴史。冬の野菜不足にそなえて
    4
    日本の各地の漬けもの
    5
    漬けものは、どうして漬かる?
    6
    塩の濃度で、味や日持ちはどう変わるだろう?
    7
    漬けものの基本、塩漬けをマスターしよう
    8
    浅漬け、保存漬けの手順をおぼえよう!
    9
    白菜漬けをつくってみよう
    10
    野沢菜漬け、高菜漬けに挑戦だ!
    11
    みそ漬けをつくってみよう!
    12
    『漬物塩嘉言』は、漬けもののバイブル!
    13
    江戸時代の変わり粕漬けとらっきょう漬け
    14
    さぁ!漬けものを食べよう!

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