About this Class
Summer’s bounty is a pickle party! Tsukemono is the Japanese art of pickling in a way that finds the essence of each vegetable. Within a short time, traditional Japanese brines transform and extend the life of your garden bounty. Every pickle takes on a unique flavor and texture—crispy, sweet, sour, and salty.
Much of the amazing diversity of vegetables in the Japanese diet is consumed in the form of pickles, and we’ll learn the best ways to pair and serve these versatile vegetables.
We will create a colorful array of traditional pickles:
Shio-zuke—Salt and kombu bring a delicate ocean-like essence.
Shoyu-zuke – Garden greens and cabbages in soy-based brine.
Miso-zuke – Chunks of hearty vegetables, such as carrots and radishes, packed in red miso.
This pickling brine also works magic on salmon: miso yaki!
This pickling brine also works magic on salmon: miso yaki!
Amasu-zuke – Cucumbers, ginger, cabbage, and peppers! A traditional sweet vinegar-based brine, a versatile workhorse that can also turns blueberries and orange peels into delicacies.
Shibazuke – Summer shiso and ume vinegar create one of the most popular Kyoto pickles. With weights and a quick ferment, eggplant, cucumber, and ginger become a zesty purple jar of sunshine that can last into the winter.
As we make our pickles, we will also sample a wide range of Japanese pickles alongside miso soup and rice. Our tsukemono will incorporate washoku ideals of color, taste, and texture, and celebrate local peak-season ingredients. You will take home bags of summer color for your refrigerator.
Private group classes are held at my home kitchen studio.
They are 3 hours and accommodate 4-8 people. Pricing is $125 per person.
They are 3 hours and accommodate 4-8 people. Pricing is $125 per person.
Class at BARN 8/15, 8/18