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Japanese pickles at Goyuan 豪寿庵 in March

Pickling is growing in popularity in Sydney!!
Join us and learn how to make 3 kind of traditional Japanese “Tsukemono”. Tsukemono and Zuke mean pickles.
Come along and join members of the International Kimono Club for a special cooking workshop! It will be lots of fun at a specially discounted price!

-MENU-
●Bettara zuke(Daikon+Koji pickles)
Bettara Zuke is a staple food for Japanese people, made using daikon(white radish). Slightly sweet and rich flavour. Traditionally, using sugar to make sweet and rich flavour but we are not using sugar.  We will use Ama-KOJI to make a quick and easy Bettara Zuke.

Cucumber tamari zuke (pickles)
Cucumber tamari pickles are a popular all places in Japan.  You may saw TV commercial “Q chan”. We are going to make similar one without any artificial additive.

●Gari(pickles)
Gari is sliced ginger picked in sweet plum vinegar. Normally sitting next to sushi. Let’s make mild and delicious Gari with us.

●Refreshment(we’ll prepare lovely sweets and bancha tea)

*You will take Tamari Zuke or Bettara zuke home with you to rest for a 1-3 days. It will be worth the wait!!! *Containers for the Tsukemono will be provided.

Bookings essential>>

-Date:
 Saturday 23rd March
-Time: 11:00am-1:30pm
-Venue: Gojyuan: 208 Darling Street Balmain NSW 2041
-Fee: $90pp *This price is special for this workshop only. 
-Class size: 10 people

*Most of the ingredients are organic or biodynamic.
*Please bring your own apron.
*This is a hands on cooking class, so we ask that you remove any hand jewellery and may ask you to wear gloves if you have nail art.
*If you have any food allergies or dietary requirements, please let us know when you are booking.
*If you have any food allergies or dietary requirements, please let us know when you are booking.
*Koji products from Soramame Koji House will be available for purchase at a special price for participants on the day. Participant special: 1 for $8 or 2 for $15

Bookings essential>>
*Gojyuan Phone: 02-9810-3219

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