Tsukemono haya shinan [trans.: A Guide to the Art of Pickling].
by ODAWARAYA SHUJIN.
Three double-page & one single-page illus. 33 folding leaves. Small 8vo, later wrappers, new stitching. Tokyo: 1836. First edition. Pickling is one of the glories of Japanese cuisine. This work, written by a Tokyo wholesale dealer of pickles, provides 64 recipes for pickling and marinating in miso different foodstuffs including cucumbers, radishes, eggplants, carrots, plums, burdock, chrysanthemum flowers, wasabi leaves, edamame, watermelons, ginger, winter squashes, etc. The anonymous author provides a history of pickling in Japan and traces its origins back to the middle of the 14th century. The fine woodcuts depict men and women cutting and preparing vegetables and fruits for pickling, the wooden vats, manaita (cutting boards), etc. Fine copy and rare. ❧ Seiji Takarabe, "A Bird's-Eye View of Japanese Pickles," Kyoto University Economic Review, Vol. I (1926), pp. 192-200-(which is absolutely fascinating and endearing at the same time. The author, on a tour of Europe to study economic matters, was more interested in the pickled foods which he encountered. He was a real gourmet and delighted in both English and German pickled foods, about which he wrote with the greatest enthusiasm). . (Inventory #: HillBibl-5225)
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