Pickling is growing in popularity in Sydney!!
Join us and learn how to make 3 kind of traditional Japanese “Tsukemono” for Autumn and Winter. Tsukemono and Zuke mean pickles. *including lunch
●Hakusai Zuke(Won bok pickles )
Hakusai Zuke, a very popular style of pickles in Japan. They contain lots of enzymes and minerals. We will teach you how to make delicious pickles.
Takuan is a staple food for Japanese people, made using daikon(white raddish). Traditionally, takuan is made by drying the daikon first, followed by a long and complex series of steps. We will use ama-koji and shio-koji to make a quick and easy takuan!
Gari is sliced ginger picked in sweet plum vinegar. Normally sitting next to sushi. Let’s make mild and delicious Gari with us.
●Brown rice with assorted Tsukemono plate
●Seasonal miso soup
●Refreshment(we’ll prepare lovely sweets and bancha tea)
*You will take some zuke home with you to rest for a 1-3 days. It will be worth the wait!!!
*Please bring 1 or 2 small containers for the zuke take home.
-Date: Sunday 22 March
-Venue: Soramame kitchen in Bondi Junction
-Fee: $120pp(incl. ingredients and equipment, recipes, a tasting Tsukemono, refreshment and bancha tea)*If you attend with a friend enjoy a reduced rate of $110pp! Please ask when you’re making the booking.
-Class size: 2-6 people
*Please bring your own apron.
*Most of the ingredients are organic or biodynamic.
*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.
*Koji products from Soramame Koji House will be available for purchase at a special price for participants on the day. Participant special: 1 for $9 or 2 for $15