The Japanese American Cultural and Community Center, 244 S. San Pedro St. in Little Tokyo, will present “Tsukemono 101” on Sunday, Sept. 11, from 9 a.m. to 1 p.m.
Learn to three different ways to make tsukemono, Japanese for “pickled things,” with instructor Yoko Maeda Lamn. In this hands-on, step-by-step class, you’ll start by learning how to make a simple shiozuke, or salted pickle, followed by a suzuke, a delicious pickle made with vinegar, then finish by making nukazuke, one of the oldest and most complexly flavored methods of pickling in rice bran.
Class finishes with a tsukemono-tasting and instructions on how to care for your pickles at home.
Lamn is a County of Los Angeles certified master food preserver and an instructor at the Institute of Domestic Technology.
“Tsukemono 101” is the first class in a series of collaborations between the JACCC and the Institute of Domestic Technology.
For more information, call (213) 628-2725 or visit www.jaccc.org.