Preservation is the cornerstone of Japanese country cooking, but as more and more youth flock to Japan’s largest cities for work, the art and beauty of Japanese preservation has become less practiced like so many of Japan’s most treasured traditions. Most people now enjoy only commercially processed and preservative heavy pickles from grocery stores, despite the fact that many of Japan’s most beloved pickles are easy to prepare at home!
Participants of this workshop will learn the foundations of Japanese pickles through a variety of different techniques, such as Asazuke (quick pickles), Nukazuke (rice bran pickles), Suimono (vinegared pickles), Tsukadani (preserved in soy and sugar), and more! There will be lots of rice on hand as we taste our way through these pickling techniques. Also, participants will leave with a handout of recipes and techniques, and lists of where to find the best Japanese ingredients!
Stuart Sakai is fourth generation Japanese/Canadian and learned the techniques of Japanese preservation from his grandmother. Over the years of working in the arts and the food service industry (in both the front and back), he has always been studying Japanese cuisine, its history, and culture. Currently, he is preparing to open a sake bar with a focus on Japanese country cooking.
Every week, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.
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