Tsukemono is the Japanese word for pickled vegetables. You can use any vegetable with any one of a number of pickling agents. Vegetables are usually pickled in salt, brine, or in nuka (rice bran).

Although the salt content can be quite high, tsukemono are an excellent source of nutrition. Tsukemono are a good source of fiber, calcium, potassium, vitamin A, vitamin C, and fiber. Moreover, vegetables pickled in nuka are high in vitamins B1 and B2.

In this workshop with Mitsuru Kita, you will learn how to make tsukemono in two ways: asazuke (short-term pickling) and fukazuke (pickling with rice bran). And, you can make tsukemono easily at your own home!

Workshop Agenda

• What is Tsukemono?
• How to make Asazuke?
• Let’s make Asazuke!
  • Daikon
  • Cucumber
  • Carrot
  • Cabbage
• How to make Fukazuke?
  • How to make Nuka (rice bran)
• Taste Asazuke and Fukazuke

Sponsor

Bob’s Red Mill
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We are going to use the Rice Bran provided by Bob’s Red Mill during the class.
Stabilized Rice Bran: http://www.bobsredmill.com/rice-bran.html

About the Instructor

Mitsuru Kita was born in Osaka, Japan. He enjoyed his life with his close friends but always had dreamed to spread his wings outside of his small world. When he was 23 years old, he decided to fly away from his comfortable world and immigrated to US to look for stimulation. He became a Hibachi chef at Inatome Japanese Steak House in Long Island. He cooked food on hibachi grill in front of customers and entertained them with his knife-wielding and shaker performance. After working at Inatome for 8 years, he became a chef at Hakubai Restaurant, one of the best high-end Japanese restaurants in New York City. He was introduced to Kaiseki cuisine and trained under Executive Chef Yukihiro Sato for 10 years. Now, he is an owner of Cook de Kita LLC and works as a Japanese food consultant.

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About the Instructor

Mitsuru Kita

Japanese food consultant / Chef

Mitsuru Kita was born in Osaka, Japan. He enjoyed his life with his close friends but always had dreamed to spread his wings outside of his small world. When he was 23 years old, he decided to fly away from his comfortable world and immigrated to US to look for stimulation. He became a Hibachi chef at Inatome Japanese Steak House in Long Island. He cooked food on Hibachi grill in front of customers and entertained them with his knife-wielding and shaker performance. After working at Inatome for 8 years, he became a chef at Hakubai Restaurant, one of the best high-end Japanese restaurants in New York City. He was introduced to Kaiseki cuisine and trained under Executive Chef Yukihiro Sato for 10 years. Now, he is an owner of Cook de Kita LLC and works as a Japanese food consultant