Tsukemono is the art of the short pickle. While fermentation is a long process. With tsukemono we want to bring umami taste in a short time to fresh ingredients. In this workshop you will learn how to use a tsukemono press and create together some lovely fast pickles you can enjoy already after a couple of hours. At the end of the workshop you will take a tsukemono press home.
For this tasting session we will explore the lesser known world of premium saké. We often think saké is that alcoholic drink you get at the end of a meal at some asian restaurants, but nothing is lesser true. Real saké means real dedicated craftmenship, long work and crazy precission. With this session we want to show you the true taste of saké, explain you the therminology (junmai, koji, daigo,…) and share our love for this remarkable product!
Five to Seven Saké tasters depending on the size of the group
Tsukemono tasting & collective creation
Max 12 participants,
You go home with your own Tsukemono press (retail price 21 euro)
Start: 16 November- 19h