Tsunomono – Salty, Sour, Sweet and Savory: the pickles of Asia

A feast for all these senses. Long before refrigeration was invested pickling foods presented a way of making foods last longer. Brining, fermenting and acid pickling are ways of preserving foods without adding unnatural chemicals. While some pickles take months to make, others can be made in days or even minutes. In Japan, pickles can be found in every market, and even in kiosks at the train station. They play an integral part in Washoku–the traditional cooking of Japan. Pickles are used in all parts of the meal and can even be used in desserts. A few of our talented members will demonstrate how a variety of styles of Asian pickles are prepared. You may even find a recipe to use this Thanksgiving! 

Soup and rice will be served to accompany the pickles prepared.