Pickling is growing in popularity in Sydney!!
Join us and learn how to make 3 kind of “Tsukemono”. Perfect in time for winter!
●Nuka Zuke(pickles )
Nuka pickles, a very popular style of pickles in Japan. They contain lots of enzymes and minerals. We will teach you how to make nuka base from scratch.
Takuan is a staple food for Japanese people, made using daikon(white raddish). Traditionally, takuan is made by drying the daikon first, followed by a long and complex series of steps. We will use ama-koji and shio-koji to make a quick and easy takuan!
Gari is sliced ginger picked in sweet plum vinegar. Normally sitting next to sushi. Let’s make mild and delicious Gari with us.
●Refreshment(we’ll prepare lovely sweets and bancha tea)
-Date: Sunday 3rd April
-Venue: Gojyuan: 208 Darling Street Balmain NSW 2041
-Fee: $75pp (incl. ingredients and equipment, recipes, refreshment and babcha tea)
-Class size: 10 people
-Bring your own apron
*You will take Takuan home with you to rest for a 3 days. It will be worth the wait!!!
*Containers for the Takuan will be provided.
*This is a hands on cooking class, so we ask that you remove any hand jewellery and may ask you to wear gloves if you have nail art.
*You can also purchase soramame’s koji products and Umeboshi paste on the day. Participants will get a special deal:1 for $7 or 3 for $20
*If you have any food allergies or dietary requirements, please let us know when you are booking.
*Gojyuan direct Booking essential>>>
*Gojuan Phone: 02-9810-3219