  Tsukemono is never in the same category as the Western pickles. It is favored as a health food containing dietary fiber, vitamins, calcium and other essential minerals. This book introduces myriads of salad-like tsukemono recipes used in Japanese homes today. Ikuko Hisamatsu, born in Fukuoka Prefecture, Kyushu, was inspired by her mother who used to cook conscientiously at home. |
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