Tsukemono is the Japanese art of pickling! Steeped in tradition, tsukemono is served with almost every meal in Japan, adding healthy nutrients and packed full of flavour. With regional and seasonal variations, as well as a myriad of different techniques, there is a lot to explore in the world of tsukemono.

Our classes are run by Keiko Ikeda who is a trained instructor of macrobiotic theory and cooking. Keiko draws on the Macrobiotic principles of balancing the yin and yang of food to create healthy recipes and meals that are quick and easy for busy modern lifestyles.

In this hands-on workshop, you will learn to make a variety of different types of tsukemono using organic or biodynamic ingredients. You will take some tsukemono home with you to rest for a 1-3 days. It will be worth the wait!!! Please bring 2-4 containers to take the pickles home, as well as an apron.

For more details for this and other workshops, visit Keiko's Soramame website.