Aya H. Kimura on Pickling: Histories of Tsukemono
Failed to add items
Sorry, we are unable to add the item because your shopping cart is already at capacity.
Add to Cart failed.
Please try again later
Add to Wish List failed.
Please try again later
Remove from wishlist failed.
Please try again later
Adding to library failed
Please try again
Follow podcast failed
Please try again
Unfollow podcast failed
Please try again
Aya H. Kimura on Pickling: Histories of Tsukemono
-
Narrated by:
-
By:
About this listen
This episode is part of a collaboration with Gastronomica: The Journal for Food Studies, hosted by Gastronomica editorial collective member Daniel Bender. Aya H. Kimura unpacks the biocultural history of tsukemono (Japanese pickles). She discusses the different kinds of traditional tsukemono in Japanese dining cultures and explains how these preserves are made. She also offfers insight into how modern agriculture has affected tsukemono.
Photo credit to Aya H. Kimura.
Heritage Radio Network is a listener supported nonprofit podcast network. Support Meant to be Eaten by becoming a member!
Meant to be Eaten is Powered by Simplecast.
adbl_web_global_use_to_activate_webcro805_stickypopup
No reviews yet