Tsukemono Two Day WorkshopJapanese pickles of all types
Tsukémono Two-Session Workshop
Class size is limited to 6 participants to insure the most effective learning environment
Tuition ¥10,000 per person includes
extensive reference materials, tasting, lunch, hands-on experience,
+ jars of take home pickles
Learn basic pickling methods: brining, sweet vinegar-curing, saké kasu, miso, and komé nuka-immersion with seasonal produce.
Our evening Supper Session 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.
You will make and take home jars of seasonal pickles: for example, myōga or ginger stems in early summer; chrysanthemum petals in autumn.
VEGAN MENU OPTION available if requested at the time of registration.