(Please check out the book cover from the link below since I cannot post the book cover photo due to copyright reasons!)

I am not very sure if it still is, but Japan has always been known to have the highest life expectancy in the world.  I’m sure there are a lot of reasons for this, but the biggest secret would probably lie in our diet.  

Not only a lot of our diet are composed of healthy food ingredients; ie seafood, seaweed, vegetables and beans, our tradition of food preservation that has been passed on through the centuries can be said to play an important role in our healthy nutritious diet. Among our preserved food, “TSUKEMONO” or pickled vegetables can be said to be the most commonly eaten; something that is eaten almost everyday, large or little.

This book covers all sorts of pickling techniques (more than 120 recipes!) using various vegetables; from the most commonly made and eaten “NUKA ZUKE” (fermented rice bran) to other traditional Japanese pickles, as well as other pickles ie kimchee, and I am sure you will be amazed by how diverse our pickling culture is in Japan. So try the different recipes, enjoy how your vegetables gradually changes its taste and explore through the profound pickling culture of Japan!

Japanese Pickled Vegetables