2-Session Tsukémono Pickling Workshop
Class size is limited to 6 participants to insure the most effective learning environment
Tuition ¥15,000 per person includes
extensive reference materials
+ jars of take home pickles
Learn basic pickling methods:
Evening Supper Session (Friday 6:30-8:30 pm)
All-Day Kitchen Workshop (Saturday 10:30 am – 4:30 pm)
Our Friday evening session combines a tasting of more than a dozen tsukémono classics. We also begin preparation of several other pickles to be completed the following day. Our all-day Saturday kitchen workshop is fully hands-on. In addition to making several quick-and-easy “Impatient Pickles” to be enjoyed at our mid-day meal, participants will make and take home jars of seasonal pickles: for example, myōga (ginger-like rhizome) in spring; chrysanthemum petals in autumn.
VEGAN MENU OPTION available if requested at the time of registration.
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. However, the menu-curriculum at A Taste of Culture can include the preparation of sushi meshi rice combined with cooked, smoked, and/or pickled fish, egg, and vegetables. Techniques for rolling, pressing and layering can be included in the curriculum.
Please see our Cancellation Policy and other FAQs.