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Cover art for Japanese Pickled Vegetables
Tuttle, October 2019
Softcover, 144 pages
25.4cm × 19.1cm

Japanese Pickled Vegetables 130 Homestyle Recipes for Traditional Brined, Vinegared and Fermented Pickles

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IACP Cookbook Award Finalist for Health & Nutrition*

2020 Gourmand Cookbook Award Winner for Japan in Fermentation

Japanese pickles are often made the day they are eaten - as delicious side dishes, snacks and garnishes. Whether you have your own vegetable garden and want new ways to preserve your bounty into the winter, or are just looking for healthy and tasty additions to your everyday meals, these home-made Japanese superfood recipes are a great addition to your repertoire. A chapter on regional pickling styles and recipes lets home cooks learn more about the traditional art of tsukemono in Japan - from Tokyo to rural farm villages - while a section on pickling seasonal vegetables helps you make the most of your garden-fresh produce.


vegetables were my favourite component of most meals we ate in Tokyo. Japanese Pickled Vegetables by

Machiko Tateno has a clean layout and glossy photos that sing 'You can do this.' I longed for the bright zinging taste of vivid

carrot chunks, startling daikon slices, sweet-and-sour green cucumber ribbons,

but muttered 'too many hard-to-get ingredients - kombu seaweed?' Later, while staring down another bowl of pandemic ramen, I took the plunge.

Raiding the pantry and fridge, I was able to make fresh cucumber pickles, quick

carrot, radish, napa cabbage pickles and

kimchi.' - Shelf Awareness

'...Tateno keeps this guide basic

and simple...Current interest in fermenting and pickling make this a perfect

addition to any cookery collection.' - Booklist


Pickled Vegetables is a well-written cookbook that's appropriate for both

beginner and advanced cooks who'd like to have a collection of Japanese-style

pickled produce. It's a wonderful resource especially for those who have their

own vegetable garden during the warmer seasons and want to preserve their

bounty for the winter.' Today's Dietitian

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