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Tsukemono: Decoding the Art and Science of Japanese Pickling (Ole G. Mouritsen, Klavs Styrbæk) Reference the environmentThe word, pronounced tskay moh noh, means something that has been steeped or marinated (tsukesteeped; monothings). 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
