Japanese Pickles (Japanese Fermentation Series #2)

Description

Learn the art of making Japanese-style pickles! In this workshop, participants will learn how to make traditional Japanese Nukazuke pickles as well as modern quick pickles. Nuka is the Japanese word for rice bran. When brown rice is “polished” to make a whiter rice, every grain of rice is slowly rubbed so that some of the outside bran comes off. What you are left with is a sawdust-like substance that is the rice bran, aka Nuka. Nuka has many uses in Japanese cuisine, one of which is making pickles. Vegetables that are pickled using Nuka are packed with probiotics. In this hands-on, beginner-friendly workshop, participants will get to make and enjoy two different types of Japanese pickles, miso soup, and steamed rice. All of the food prepared in this workshop will be vegan and gluten free. 

This workshop belongs to a three-part Japanese Fermentation Series that we are offering with instructor Kimiko Suzuki.

About the Instructor

Kimiko Suzuki loves sharing her passion for locally sourced, simple and delicious dishes. Born and raised in Wakayama, Japan, she enjoyed the freshness, sweetness and richness of vegetables picked from her grandfather’s garden plot and learned true home-style Japanese cooking techniques in her mother’s kitchen. Kimiko also teaches at Cook Culture and Well Fed Studio in North Vancouver and her story has been featured in Edible Vancouver. She is also a food writer for Vancouver’s local Japanese language newspaper – Shinpo.

Date and Time

Wednesday, October 24 | 6:00 – 8:30pm (2.5 hours)

Cost

$45 ($38 for registered students — valid student ID is required) + GST

Click here to register for this workshop