Colorful, crunchy, and sweet-sour-salty, tsukemono is the world of Japanese pickles, where seasonal vegetables are transformed by diverse techniques that elevate the essence of each vegetable. Served at every meal, tsukemono are a staple of Japanese culture and cuisine. In this class, Tracy Matsue Loeffelholz will teach you five different pickle preparations, giving you the skills to microbatch pickles with whatever seasonal ingredients you have on hand. You’ll make shiozuke (napa cabbage in a kombu and citrus salt brine); amazuzuke (cucumbers, daikon, and carrots in a sweet-sour vinegar brine); shoyuzuke (napa cabbage in shoyu brine); misozuke (carrot, cauliflower, and apple pickled with miso); and shibazuke (eggplant, ginger, and cucumber pickled with ume vinegar and red shiso. You’ll take some pickles to finish at home and enjoy a sampling of pickles with a meal of miso soup, takikomi gohan (steamed rice with flaked salmon) and nori.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.