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Tsukemono Japanese pickling: fermented and non-fermented

Saturday 8 June 2019, 2:30pm–4:30pm 

Learn a variety of techniques to make authentic tsukemono pickles at home without all those nasty additives found in the packaged varieties. Get to know the range of fermentation and pickling methods traditionally used by the Japanese for centuries, applied to Australian local produce.

Capacity: 10

Price: $40 

Speaker: Riko Hashimoto

Location: Torrens ACT 2607 (we will advise you of the venue location at the time of booking)

Includes: demos with step-by-step instructions for at least 3 methods, recipes and class notes (hardcopy and digital copy via e-mail)

Bring: note-taking materials (e.g. pen, paper, tablet), camera (optional)

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