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Tsukemono 101

Tsukemono 101
Culinary Workshop & Demonstration


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.

All sales final. No refunds. No exchanges. Processing fees apply.
Tsukemono 101
Culinary Workshop & Demonstration
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