Tsukemono is never in the same catagory as the Western Pickles. It is favored as a health food containing dietary fiber, vitamins, calcium, and other essential minerals. This book introduces myriads of salad-like tsukemono recipes used in Japanese homes today. Of course you will find the traditional pickles from various districts of the country. Every recipe includes step-by-step photographs, information such as how to select good ingredients and marinating time for the best flavor. Some can be ready in 10 minutes, some take as long as long as 3 weeks, and you will love them all.