About
Colorful, crunchy, and sweet-sour-salty, tsukemono is the world of Japanese pickles, in which seasonal vegetables are transformed by diverse techniques that elevate the essence of each vegetable.
Tsukemono is an essential part of a traditional Japanese meal—breakfast, lunch, or dinner—balancing washoku principles of color, texture, taste, and adding important nutrition. Much of the amazing diversity of vegetables in the Japanese diet is consumed in the form of pickles.
Using the freshest seasonal produce, you’ll make five types of traditional pickles:
- Shiozuke: An ocean-flavored brine that incorporates kombu and citrus.
- Amasuzuke: A sweet-sour vinegar brine that transforms cucumbers, daikon, and carrots.
- Shoyuzuke: A soy-based brine excellent for cucumbers, leafy greens—and eggs.
- Misozuke: A popular way of curing root vegetables and fruits, and even tofu, meat, and fish.
- Shibazuke: A unique Kyoto pickle that pairs eggplant, ginger, cucumber, and red shiso.
After pickle-making, we'll have a pickle-tasting lunch in which we'll experience how our techniques transform vegetables in color, texture, and flavor.
On the menu:
- An array of tsukemono
- Flaked salmon and rice (takikomi gohan)
- Seasonal vegetable miso soup
Note: Menu may change according to availability.
Details
- You'll take home the pickles you make – about 1 cup of each pickle – to finish their fermentation.
- You'll receive a glass pickle weight and printed recipes to help you continue your tsukemono journey.
- BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses fish, wheat, and soybeans.
Details
A $25 materials fee, included in the cost of the class, covers everything you'll need.
