Celebrate summer produce from local farms! Colorful, crunchy, and sweet-sour-salty, tsukemono is the world of Japanese pickles, in which seasonal vegetables are transformed by diverse techniques that elevate the essence of each vegetable. Unlike Western pickles that often are treated as condiments, tsukemono is an essential part of every traditional Japanese meal, balancing washoku principles of color, texture, taste, and providing important nutrition across all seasons. Much of the amazing diversity of vegetables in the Japanese diet is consumed in the form of pickles. Handouts include recipes and care instructions for the pickles.
In this workshop, participants will make six traditional pickles to take home in bags: We will use different Japanese knife cuts that affect texture and flavor; across the grain, with the grain, triangles, batons — it all matters. These are “quick” partial ferments, so no need for refrigeration for the first 24 hours.
Shiozuke: An oceanic salt brine that incorporates the concept of umi-yama (ocean and mountains) with kombu and citrus.
Amasuzuke: A sweet-sour vinegar brine that transforms any seasonal ingredient—the true workhorse.
Shoyuzuke: A soy-based brine excellent for preserving leafy greens and cabbages.
Misozuke – A popular way of curing root vegetables and fruits— even tofu, eggs, meat, and fish.
Shibazuke – A unique Kyoto pickle that pairs eggplant, ginger, cucumber, and red shiso.
Takuan — This summer version uses the natural sugars and yeasts of grapes to pickle daikon
Pickle Tasting Lunch Menu: We will taste how our methods transform vegetables in color, texture, and flavor. Along with a colorful array of Tsukemono to sample, we’ll have Sakana no Takikomi Gohan (flaked salmon and rice) and the Mottainai Miso Soup that generally accompanies pickle making.
Instructor: Tracy Matsue Loeffelholz
Tracy is passionate about sharing the traditional Japanese cooking she learned as a fourth-generation Yonsei in Hawaii. She is a recipe developer for Providence Heart Institute, teaches washoku cooking classes on Bainbridge Island and in Seattle, and is the founder of Bainbridge Island Miso. She has run a test kitchen working with international chefs to prepare their recipes for online cooking classes with American home cooks. She has certificates from the Institute for Integrative Nutrition and Harvard’s CHEF culinary coaching program. Website: IngredientsCount.com Instagram: @ingredientscount
*Refunds for workshop tickets will only be considered three weeks in advance or on a case by case basis.
Celebrate summer produce from local farms! Colorful, crunchy, and sweet-sour-salty, tsukemono is the world of Japanese pickles, in which seasonal vegetables are transformed by diverse techniques that elevate the essence of each vegetable. Unlike Western pickles that often are treated as condiments, tsukemono is an essential part of every traditional Japanese meal, balancing washoku principles of color, texture, taste, and providing important nutrition across all seasons. Much of the amazing diversity of vegetables in the Japanese diet is consumed in the form of pickles. Handouts include recipes and care instructions for the pickles.
In this workshop, participants will make six traditional pickles to take home in bags: We will use different Japanese knife cuts that affect texture and flavor; across the grain, with the grain, triangles, batons — it all matters. These are “quick” partial ferments, so no need for refrigeration for the first 24 hours.
Shiozuke: An oceanic salt brine that incorporates the concept of umi-yama (ocean and mountains) with kombu and citrus.
Amasuzuke: A sweet-sour vinegar brine that transforms any seasonal ingredient—the true workhorse.
Shoyuzuke: A soy-based brine excellent for preserving leafy greens and cabbages.
Misozuke – A popular way of curing root vegetables and fruits— even tofu, eggs, meat, and fish.
Shibazuke – A unique Kyoto pickle that pairs eggplant, ginger, cucumber, and red shiso.
Takuan — This summer version uses the natural sugars and yeasts of grapes to pickle daikon
Pickle Tasting Lunch Menu: We will taste how our methods transform vegetables in color, texture, and flavor. Along with a colorful array of Tsukemono to sample, we’ll have Sakana no Takikomi Gohan (flaked salmon and rice) and the Mottainai Miso Soup that generally accompanies pickle making.
Instructor: Tracy Matsue Loeffelholz
Tracy is passionate about sharing the traditional Japanese cooking she learned as a fourth-generation Yonsei in Hawaii. She is a recipe developer for Providence Heart Institute, teaches washoku cooking classes on Bainbridge Island and in Seattle, and is the founder of Bainbridge Island Miso. She has run a test kitchen working with international chefs to prepare their recipes for online cooking classes with American home cooks. She has certificates from the Institute for Integrative Nutrition and Harvard’s CHEF culinary coaching program. Website: IngredientsCount.com Instagram: @ingredientscount
*Refunds for workshop tickets will only be considered three weeks in advance or on a case by case basis.
