• JACCC TOSHIZO WATANABE EXHIBITION CENTER (map)
  • 244 South San Pedro Street
  • Los Angeles, CA, 90012
  • United States

$75 JACCC MEMBER | $85 GENERAL

Learn three different ways to make tsukemono, Japanese for "pickled things”. In this intimate hands-on class, you’ll learn step-by-step how to make a simple shiozuke, or salted, pickle, followed by a suzuke, a delicious pickle made with vinegar. We’ll finish by making a nukazuke pickle, one of the oldest and most complexly flavored methods of pickling in rice bran. 

Class finishes with a tsukemono tasting and instructions on how to care for your pickles at home.

Instructor: Yoko Maeda Lamn is a County of Los Angeles Certified Master Food Preserver and an instructor at the Institute of Domestic Technology.