Tsukemono, or in English "Pickled Things" is an enormous part of Japanese cuisine that is largely trivialized by the West. 

For the last ten years, Fumiko Hozumi & Jason Duffany of Obon have been honed in on creating flavors adopted from this ancient method of curing food. They have been using western ingredients to make a variety of tasty accompaniments for any meal. 

Just in time for this year's harvest season, these two chefs will share many of the old practices that keep your favorite garden veggies preserved for the lean months. 

Methods covered will employ such mediums as the more familiar vinegar &/or sugar(s), to the more obscure, such as rice bran (nuka), mold-cultured barley (koji) & sake lees (kasu). 

Samples, tastings & source listings will all be included in this immersive, two hour class.

Tickets available for a sliding scale cost of $20-35. If you'd like to attend and need financial assistance, please contact us at communityroom@peoples.coop for funding.