Traditional Japanese pickles @Gojyuan 豪寿庵

Pickling is growing in popularity in Sydney!!
Join us and learn how to make 4 kind of traditional Japanese “Tsukemono” for Autumn and Winter. This time you will take some tsukemono home with you to rest for a 1-3 days. It will be worth the wait!!!

*Tsukemono and Zuke mean pickles.

●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.

●Shio-Koji zuke(pickles)
Shio koji is sliced any fresh vegetables picked in shio koji. It is very popular pickles from our recipes.

●Refreshment(we’ll prepare lovely organic 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 3 or 4 small containers for the zuke take home.

-Date: Sunday 28 March *1day cooking
-Time: 11:30am-1:30pm
-Venue: Gojyuan: 208 Darling Street Balmain NSW 2041
-Fee: $98pp(incl. ingredients and equipment, recipes, a tasting Tsukemono and bancha tea)
-Class size: 8 people

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

*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 $10 or 2 for $18

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