Pickling is growing in popularity in Sydney!!
Join us and learn how to make 3 kind of “Tsukemono”. Perfect in time for spring and summer!
●Miso zuke (pickles)
Miso zuke is a very popular style of pickles in Japan. They contain lots of enzymes and minerals. We will teach you how to make the miso base.
●Cucumber tamari zuke (pickles)
Cucumber tamari pickles are a popular all places in Japan. You may saw TV commercial “Q chan”. We are going to make similar one without any artificial additive.
●Ume daikon (pickles)
Pickles made using daikon(white raddish) and umeboshi(pickled plum). It has a beautiful light pink colour and is very refreshing.
●Refreshment(we’ll prepare lovely sweets and bancha tea for all participants)
-Date: Saturday 4th November
-Venue: Gojyuan: 208 Darling Street Balmain NSW 2041
-Fee: $80pp (incl. ingredients and equipment, recipes, refreshment and babcha tea)
-Class size: 10 people
-Bring your own apron
*You will take some Cucumber tamari zuke home with you. *Containers for the Cucumber tamari zuke 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.
*If you have any food allergies or dietary requirements, please let us know when you are booking.
*You can also purchase soramame’s koji products on the day. Participants will get a special deal:1 for $8(Normally $9) or 2 for $15