Jump to main content

図書

Tsukemono : decoding the art and science of Japanese pickling

Icons representing 図書

Tsukemono : decoding the art and science of Japanese pickling

Call No. (NDL)
EF27-D32
Bibliographic ID of National Diet Library
030739174
Material type
図書
Author
Ole G. Mouritsen, Klavs Styrbaekほか
Publisher
Springer
Publication date
[2021]
Material Format
Paper
Capacity, size, etc.
xi, 174 pages ; 25 cm
NDC
-
View All

Detailed bibliographic record

Contents：

IntroContentsPreface...

Summary, etc.：

One of the best-kept secrets of Japanese cuisine is a range of side dishes known as tsukemono. The word, pronounced 'tskay-moh-noh,' means 'something ...

Search by Bookstore

Search by Bookstore

Holdings of Libraries in Japan

This page shows libraries in Japan other than the National Diet Library that hold the material.

List of Cooperating Institutions and Databases

Please contact your local library for information on how to use materials or whether it is possible to request materials from the holding libraries.

Kanto

other

  • CiNii Research

    Search Service
    Paper
    You can check the holdings of institutions and databases with which CiNii Research is linked at the site of CiNii Research.
    Check the holdings of this book

Search by Bookstore

Bibliographic Record

You can check the details of this material, its authority (keywords that refer to materials on the same subject, author's name, etc.), etc.

Paper

Material Type
図書
ISBN
9783030578619
9783030578626 (electronic bk.)
3030578623 (electronic bk.)
3030578615
Title
Tsukemono : decoding the art and science of Japanese pickling
Author/Editor
Ole G. Mouritsen, Klavs Styrbaek
photography Jonas Drotner Mouritsen
translation and adaptation to English Mariela Johansen
Author Heading
Mouritsen, Ole G. ( 001330846 )Authorities
Styrbæk, Klavs ( 001330850 )Authorities
Publication, Distribution, etc.
Cham, Switzerland : Springer (出版)
Publication Date
[2021]
Publication Date (W3CDTF)
2021
Extent
xi, 174 pages
Size
25 cm