Japanese tsukemono pickling: fermented and non-fermented

Demo-style classes $80:

Thursday 23 January 2020, 6:30pm–9:30pm 

Private classes with full instruction $120: 

please enquire for availability

Class description: Discover the world of Japanese tsukemono, one of the greatest pickling traditions of the world. Learn how you can make your own healthy tsukemono at home without the nasty additives found in the packaged.... 

Example menu: 

Lacto-fermented Chinese cabbage

Miso-fermented daikon radish

Sweet-soy and vinegar cucumber

Sliced ginger in sweet vinegar (for sushi)

Umeboshi (pickled sour plum) and substitutes

Capacity: 8

Price: $80 (scheduled public classes, demo-style), $120 (on-demand private classes, full instruction). Discounts apply for bookings of 3 or more persons, enrolment in 2 or more classes (fermentation and/or cooking series), and those officially eligible for educational discounts or concession... please enquire at time of enrolment.

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, recipes and class notes (hardcopy and digital copy via e-mail)

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

Takehiko Hashimoto trading as

Deeply Regional Japan Tours ABN 17594801316

Postal address:

PO Box 238, Mawson ACT 2607 AUSTRALIA

E-mail:

hashimoto@grapevine.com.au

Web:

www.deeplyregionaljapan.com

www.deeplyregionaljapan.com.au

© 2019 by Takehiko Hashimoto

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