Tsukemono (Japanese Pickles)

Culinary Arts

Tsukemono (Japanese Pickles)

Dive into the colorful, flavorful world of tsukemono with lunch, pickle making, and plenty of snacking.

Member

$106.00 (any noted materials fee included)

Guest

$131.00 (any noted materials fee included)

Tuition Assistance and Other Policies

Meeting Times
  1. Thur, 8/15/2024 11:00 AM - 2:00 PM

Thur, 8/15/2024

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Type:
Class, No Prerequisite

Location:
Culinary Arts Studio

Interests:
Cooking

About

It’s a pickle party! Colorful, crunchy, and sweet-sour-salty tsukemono is served with practically every traditional meal. Learn the art of Japanese pickling, which transforms seasonal vegetables with diverse techniques to elevate the essence of each vegetable. Much of the amazing diversity of vegetables in the Japanese diet is consumed in the form of pickles.

In this lunchtime class, we’ll make gorgeous “quick” pickles using these traditional methods:

  • Shiozuke: An ocean-flavored brine that incorporates kombu and citrus.
  • Suzuke: A sweet-sour vinegar brine that transforms ginger, onions, and colorful peppers.
  • Shoyuzuke: A soy-based brine excellent for cucumbers and leafy greens.
  • Misozuke: A popular way of curing root vegetables, fruits, and even tofu, meat, and fish.
  • Shibazuke: A unique Kyoto pickle that pairs eggplant, ginger, cucumber, and red shiso.  

For lunch, you’ll sample an array of tsukemono with rice and miso soup and see how our recipes transform vegetables in color, texture, and flavor. We’ll discuss how to pair various tsukemono with meals using washoku cooking principles.

Take home six kinds of pickles in half-pint amounts, as well as a glass pickle weight and printed recipes so you can continue your pickle journey. 

Materials

  • A $30 materials fee, included in the cost of the class, covers everything you'll need.
  • Resealable plastic bags and plastic containers will be provided. You can also bring your own wide-mouth pint Mason jars to take your pickles home.

Class Policies

  • Ages 16 and up are welcome.
  • You must wear closed-toe shoes in the studio.
  • You must be registered for the class (no drop-ins).

BARN Policies

  • View BARN's Cancellation and Refund Policy.
  • Tuition Assistance is available. Fill out the application before registering.
  • BARN is committed to accessibility. We try to make accommodations when requested; the earlier you contact us, the more likely we can help. Please email accessibility@bainbridgebarn.org to find out more or request an accommodation.
  • Sensory Statement: Makerspaces like BARN can be noisy and cluttered, smell strongly, and have bright or flickering lights.

Instructors or Guides

Tracy Matsue Loeffelholz

Tracy Matsue Loeffelholz is passionate about sharing the traditional Japanese cooking practices she learned as a fourth-generation, or Yonsei, in Hawaii. She enjoys exploring the principles behind washoku cooking and uncovering how they can be applied to make all our meals — of any cuisine — healthy and delicious. She is a recipe developer for Providence Heart Institute, teaches washoku cooking classes on Bainbridge Island, and is the founder of Bainbridge Island Miso. She has run a test kitchen working with international chefs to prepare their recipes for online cooking classes with American home cooks. She has certificates from the Institute for Integrative Nutrition and Harvard’s CHEF culinary coaching program. Website: IngredientsCount.com Instagram: @ingredientscount

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