2-Session TSUKÉMONO Workshop

December 2024

Two-Session Tsukémono Workshop

December 6 (Friday 6:30-8:30 pm) & December 7 (Saturday 10:30 am-4:00pm), 2024.

Learn about various pickling methods:

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

Class size is limited to 6 participants to provide the most effective learning environment.

Friday December 6 (6:30-8:30 pm) is a SUPPER Session that begins with hands-on preparation of a quick-and-easy “Impatient Pickle” that becomes part of our dinner. As we taste more than a dozen kinds of tsukémono, you’ll learn how each is made. Some are classic preparations while others are unique regional items. After dinner we’ll begin preparing some pickles to be completed the following day.

Saturday December 7 (10:30 am-4:00 pm) Everyone makes and takes home several jars of pickles such as hari hari-zuké (daikon and ginger with a complex flavor profile: sweet, sour, spicy, salty) and kiku namasu (cured chrysanthemum petals). For lunch we feast on (miso) soup, rice (omusubi), and lots of tsukémono.

After lunch we conduct a comparative tasting of some key ingredients used to make tsukémono: salt, sugar, miso, vinegar, soy sauce, shio kōji, and saké kasu.

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 and poultry. Make your preference known when you reserve your place below.

Tuition ¥15,000 per person.

2-Session Workshop Program Request

Name

E-mail

Phone # or Skype ID

Home city & country

Tokyo accommodation (nearest train station)

Choose your menu Choose your menu Vegan (plant-based foods exclusively) Vegetarian (vegetables & eggs) Full menu (includes fish, poultry and some meat)

2 Session Workshop 2 Session Workshop Fri December 6 (6:30-8:30pm) + Sat December 7 (10:30am - 4:00pm)

Please list any dietary issues or preferences that could affect the menu or curriculum.

Share any messages or other information I should know.

Notes

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.