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Tsukemono 101
Culinary Workshop
Sunday, August 26, 2018 at 10:00AM

JACCC
244 S. San Pedro Street
Los Angeles, CA 90012

Learn to make various types of tsukemono, Japanese pickles, with instructor Yoko Maeda Lamn.


TSUKEMONO 101
Sunday, August 26 • 10 AM–12 PM
JACCC Garden Room

Hands-On Workshop
$85 General
$75 JACCC Member


Learn three different ways to make tsukemono, Japanese for "pickled things”. In this hands-on, step-by-step class, you’ll start class by learning how to make a simple shiozuke, or salted, pickle, followed by a suzuke, a delicious pickle made with vinegar. We’ll finish by making a nukazuke pickle, one of the oldest and most complexly flavored methods of pickling in rice bran.

Class finishes with a Tsukemono pickle tasting and instructions on how to care for your pickles at home.

Instructor: Yoko Maeda Lamn is a County of Los Angeles Certified Master Food Preserver and an instructor at the Institute of Domestic Technology.

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