Explore Washoku, the ancient Japanese food traditions that make meal preparation fun as well as transformative for our health. In this class, we will make three traditional tsukemono, or Japanese pickles:

  • Shoyu-zuke – Garden greens and cabbages in soy-based brine. 
  • Miso-zuke – Chunks of hearty vegetables carrots and radishes packed in red miso. 
  • Su-zuke – Seasonal vegetables such as cucumbers, ginger, and peppers in a traditional sweet vinegar-based brine.