000			03912nam a22004335i 4500
999			_c361319 _d361319
001			361319
003			ES-MaUEC
005			20230102121342.0
006			a||||fo|||| 00| 0
007			cr nn nnnaamaa
008			210630s2021 gw | o |||| 0|eng d
020			_a9783030578626
024	7		_a10.1007/978-3-030-57862-6 _2doi
040			_aES-MaUEC _bspa _cES-MaUEC _dES-MaUEC
050		4	_aTX805 _b2021 EB
100	1		_aMouritsen, Ole G. _eautor _4aut _4http://id.loc.gov/vocabulary/relators/aut _9680889
245	1	0	_aTsukemono : _bDecoding the Art and Science of Japanese Pickling _cby Ole G. Mouritsen, Klavs Styrbæk
250			_aFirst edition 2021
264		1	_aCham _bSpringer International Publishing _c2021
300			_a1 recurso en línea (XI, 174 páginas) _b96 ilustraciones a color
336			_2rdacontent _aTexto _btxt
337			_2rdamedia _aelectrónico _bc
338			_2rdacarrier _arecurso electrónico _bcr
347			_aArchivo de texto _bPDF
490	0		_aBiomedical and Life Sciences (SpringerNature-11642)
490	0		_aBiomedical and Life Sciences (R0) (SpringerNature-43708)
505	0		_aTsukemono-a Japanese culinary art based on the science of preservation -- Vegetables and tsukemono-made for each other -- The many varieties of tsukemono -- Salt, taste, mouthfeel, and colour -- Techniques and methods -- Tsukemono for everyone -- Tsukemono in Japan -- Tsukemono, nutrition, and wellness -- Wabi, tsukemono, and esthetics -- Index.
520	3		_aOne of the best-kept secrets of Japanese cuisine is a range of side dishes known as tsukemono (つけもの, 漬物). The word, pronounced 'tskay-moh-noh,' means 'something that has been steeped or marinated' (tsuke-steeped; mono-things). Although tsukemono are usually made from vegetables, some fruits, flowers, and a few rhizomes are also preserved this way; it is, therefore, more accurate to characterize them as 'pickled foods.' Their preparation makes use of one or more conservation techniques, involving ingredients such as salt, sugar, vinegar, alcohol, and herbs, in combination with methods including dehydration, marinating in salt and acidic liquids, fermentation, and curing. The process of making tsukemono amounts to more than just a simple way of preserving otherwise perishable fresh produce. Apart from its nutritional value, the dish stimulates the appetite, provides delicious taste sensations, and improves digestion, all while remaining an elegant study in simplicity and esthetic presentation. This book goes well beyond explaining the secrets of making crisp tsukemono. The authors discuss the cultural history and traditions associated with these pickled foods; provide recipes and outline techniques for preparing them at home with local ingredients; describe the healthful benefits and basic nutritional value to be found in the various types of pickles; and show how easy it is to serve them on a daily basis to stimulate the appetite or as condiments to accompany vegetable, fish, and meat dishes. The goal is to encourage the readers of this book to join us in a small culinary adventure that will allow us to expand and diversify our consumption of plant-based foods, which are so vital to our overall well-being. And along the way, there may be a few surprises.
988			_aSpringer_BiomedLife_2021
650		7	_2embne _9374620 _aCocina _xTécnica
650		7	_2embne _9158790 _aBiotecnología alimentaria
700	1		_aStyrbæk, Klavs _eautor _4aut _4http://id.loc.gov/vocabulary/relators/aut _9680890
776	0	8	_iPrinted edition: _z9783030578619
776	0	8	_iPrinted edition: _z9783030578633
776	0	8	_iPrinted edition: _z9783030578640
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-3-030-57862-6 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942			_2lcc _cLE
998			_b01/2022 _dz _eb _zSI