Asian Pickles Workshop
September 7 @ 9:00 am| $135
This workshop features Asian pickles including an incredibly refreshing water kimchi with somen noodles and delicious Mushroom Rice made with fermented Shio Koji rice salt. Shio-koji (fermented rice pickle base) is made with Koji, a pro biotic beneficial mold used for making a variety of Japanese seasonings such as miso, sake, vinegar and mirin. You’ll learn how to use shio koji as a marinade for seafood and meat. You’ll also make jars of Amazu pickle (vinegar based pickles) using an assortment of market fresh vegetables and ginger.
Sonoko Sakai is a food writer, author, cooking teacher and producer based in Los Angeles and Tehachapi, California. She was born in New York, and raised in Tokyo, Kamakura, Los Angeles, San Francisco and Mexico City. Her stories and recipes have appeared in the Los Angeles Times, New York Times, Chicago tribune, San Francisco Chronicle, Lucky Peach, Saveur, Zester Daily and Bungei Shunju (a Japanese literary magazine). Pre-order her new cookbook Japanese Home Cooking: Simple Meals, Authentic Flavors