Cook de Kita presents “Tsukemono (Pickled Vegetables)” @ Resobox

RESOBOX Japanese Cooking Workshop Series #8: Tsukemono (Pickled Vegetables)

Instructor: Mitsuru Kita

Date & Time: Sunday, June 28, 2015 ◆ 10:00am – 12:00pm

Class Fee: $20

 Workshop Overview

Tsukemono is the Japanese word for pickled vegetables. You can use any vegetable with any one of a number of pickling agents. Vegetables are usually pickled in salt, brine, or in nuka (rice bran).

Although the salt content can be quite high, tsukemono are an excellent source of nutrition. Tsukemono are a good source of fiber, calcium, potassium, vitamin A, vitamin C, and fiber. Moreover, vegetables pickled in nuka are high in vitamins B1 and B2.

In this workshop with Mitsuru Kita, you will learn how to make tsukemono in two ways: asazuke (short-term pickling) and fukazuke (pickling with rice bran). And, you can make tsukemono easily at your own home!

Workshop Agenda

  • What is Tsukemono?
  • How to make Asazuke?
  • Let’s make Asazuke!
    • Daikon
    • Cucumber
    • Carrot
    • Cabbage
  • How to make Fukazuke?
    • How to make Nuka (rice bran)
  • Taste Asazuke and Fukazuke

Photo Gallery