
Tsukemono
One of the best-kept secrets of Japanese cuisine is a range of side dishes known as tsukemono (????, ??).
- Undertittel
- Decoding the Art and Science of Japanese Pickling
- Forfatter
- Ole G. Mouritsen, Klavs Styrbæk
- Opplag
- 2021 ed.
- ISBN
- 9783030578619
- Språk
- Engelsk
- Vekt
- 446 gram
- Utgivelsesdato
- 1.7.2021
- Antall sider
- 174
