Two-Session TSUKÉMONO Workshop: June 2022

Two-Session Workshop JUNE 17 & 18, 2022

Learn basic pickling methods:

      • brining
      • sweet vinegar-curing
      • saké kasu-immersion
      • miso-immersion
      • komé nuka-immersion

Class size is limited to 4 participants to provide the most effective learning environment & insure best Covid-Prevention Practices.

Friday June 17 (6:30-8:30 pm) is a SUPPER Session
that combines a tasting of more than a dozen tsukémono 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 June 18 (10:30 am-4:00 pm)  participants will make and take-home jars of several pickles such as amazu shōga (pink-pickled ginger), shiba-zuké (Kyoto-style purple eggplant and myōga) and daikon hari-hari-zuké (Sweet, Sour, Spicy and Crunchy Daikon Pickles). 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 tsukémono: salt, sugar, miso, vinegar, soy sauce, shio kōji.

Both sessions are conducted entirely in A Taste of Culture’s Tokyo Kitchen

Depending upon the needs and requests of participants, menus can be vegan (plant-based foods exclusively), vegetarian (vegetables + eggs) or include fish, poultry and some meat. Make your preference known when  you reserve your place below.

Tuition ¥12,500 per person.

2-Session Workshop Program Request

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2 Session Workshop


Instruction at A Taste of Culture is in English. A Taste of Culture’s mission is to empower participants in the ways of the Japanese kitchen, providing them with basic skills and knowledge regarding traditional/classical cooking methods, equipment, ingredients, menu planning, and food presentation. By focusing on essential foodstuffs and procedures, program participants will be able to re-create authentic Japanese cuisine no matter where in the world they may be.

A Taste of Culture does not offer instruction in the preparation of raw-fish dishes. The topic of selecting and handling a variety of fish to be consumed raw, is a subject that I believe is beyond the scope of any short program I could deliver.

Please see our Cancellation Policy and other FAQs.