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The Art of Japanese Pickling (Tsukemono)
Prairie Fruits Farm & Creamery
4410 N. Lincoln Ave.
Champaign, Illinois 61822
(217) 643-2314
Category
Hours
View Website
Discover the rich history, diverse techniques, and complex flavors of tsukemono, the essential Japanese art of preservation and flavor enhancement through pickling. This hands-on course goes beyond a simple fermentation guide, exploring tsukemono as a cornerstone of Japanese cuisine, integral to the balance and nutrition of every meal.
Students will learn to master the foundational methods of Japanese pickling, including:
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Shiozuke (Salt Pickling): The simplest and most fundamental technique.
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Suzuke (Vinegar Pickling): Creating bright, crisp, and refreshing pickles.
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Misozuke & Shoyuzuke (Miso and Soy Sauce Pickling): Imparting deep umami flavors.
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Nukazuke (Rice Bran Pickling): The unique and complex daily practice of maintaining a nuka bed.
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Kasuzuke (Sake Lees Pickling): Utilizing the byproducts of sake brewing for profound flavor.
Throughout the course, we will cover safe food handling, sourcing quality ingredients, and the cultural significance of tsukemono from ancient preservation methods to modern culinary applications. Students will leave the course with a repertoire of traditional and contemporary Japanese pickle recipes, and the knowledge to start and maintain their own home pickling projects.
Prerequisites: None. Suitable for all skill levels, from beginners to experienced fermenters.
Required Materials: A materials list will be provided upon registration, including suggestions for basic equipment and initial ingredients.