b2020 IACP Cookbook Award Finalist for Health Nutritionb pNutrient-rich, inexpensive and incredibly tasty--simple homemade Japanese itsukemonoi pickles are an integral part of everyday meals in Japan. Every Japanese family has their own itsukemonoi recipes handed down through the generations. pIn iJapanese Pickled Vegetablesi, dietician and fermented food expert Machiko Tateno has collected more than 120 easy, healthy recipes for pickled, preserved and fermented vegetables. These pickle recipes use ingredients that are easily available in the West--including asparagus, cabbage, eggplant, zucchini, tomatoes, garlic, daikon, turnips and squashes, olive oil, honey and yogurt. More adventurous cooks can try their hand at traditional Japanese pickled vegetables like burdock root, bitter melon, lotus root and wasabi greens. pThe recipes are cross-referenced by vegetable and pickling method. A chapter on regional pickling recipes and styles lets home cooks learn more about the traditional ar