Learn basic pickling methods: brining, sweet vinegar-curing, sake kasu-curing, koji-curing, miso-immersion, kome nuka-immersion.
Friday December 1 (6:30-8:30 pm) is a SUPPER Session that combines a tasting of more than a dozen tsukemono classics with hands-on preparation of several quick-and-easy “Impatient Pickles.” We also begin preparation of several other pickles to be completed the following day.
Saturday December 2 (10:30 am-4:00 pm) participants will make and take-home jars of several pickles such as kiku namasu (pickled chrysanthemum petals), hari hari-zuka (crisp daikon and ginger with a complex flavor profile: sweet, sour, spicy, salty). For lunch we feast on (miso) soup, rice (omusubi) and lots of pickles.
After lunch we conduct a comparative tasting of some key ingredients used to make tsukemono: salt, sugar, miso, vinegar, soy sauce, shio koji, and saka kasu.
Both sessions are conducted entirely in A Taste of Culture’s Tokyo Kitchen, JAPAN. Tuition ¥12,500 per person.
Registration: https://tasteofculture.com/programs/2-session-tsukemono-workshop-december-2023/
