Tsukemono (Japanese Pickles)

It’s a pickle party! Colorful, crunchy, and sweet-sour-salty tsukemono is served with practically every traditional meal. Learn the art of Japanese pickling, which transforms seasonal vegetables with diverse techniques to elevate the essence of each vegetable. Much of the amazing diversity of vegetables in the Japanese diet is consumed in the form of pickles.

In this lunchtime class, we’ll make gorgeous “quick” pickles using these traditional methods:

• Shiozuke: An ocean-flavored brine that incorporates kombu and citrus.
• Suzuke: A sweet-sour vinegar brine that transforms ginger, onions, and colorful peppers.
• Shoyuzuke: A soy-based brine excellent for cucumbers and leafy greens.
• Misozuke: A popular way of curing root vegetables, fruits, and even tofu, meat, and fish.
• Shibazuke: A unique Kyoto pickle that pairs eggplant, ginger, cucumber, and red shiso.  

For lunch, you’ll sample an array of tsukemono with rice and miso soup and see how our recipes transform vegetables in color, texture, and flavor. We’ll discuss how to pair various tsukemono with meals using washoku cooking principles.

Take home six kinds of pickles in half-pint amounts, as well as a glass pickle weight and printed recipes so you can continue your pickle journey. 

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