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図書

Tsukemono : decoding the art and science of Japanese pickling

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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
-
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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 ...

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Bibliographic Record

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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