Traditional Japanese Fermented Veggies: NukaZuke Class

Traditionally, every Japanese household has their own special Nuka Zuke recipe which are pickled vegetables fermented in rice bran.  We don't actually eat the rice bran which is what we call Nuka but it is made in a Nuka-doko (Nuka-"bed"), which is a box where the fermentation happens. This is usually passed on from mother to daughter for generations.

You can ferment almost any kind of vegetable with this method!  Typical veggies include: eggplants, Japanese daikon radish, cabbage, carrots and cucumbers ...you name it!

The taste of Nuka pickles can vary from pleasantly tangy to mild sour, salty and a bit pungent.  If you learn how to manage your Nuka-doko, which is basically the bed of rice bran where you ferment your veggies, you can use it several times!

WHAT WILL YOU LEARN?

• How to make Nuka-zuke
• How to manage your Nuka-doko

 

WHAT WILL YOU TAKE HOME?

• Recipes 
• Food made in class
• A box of Nuka-doko to make your Nuka-zuke at home

WHAT TO BRING?

• 1x Apron
• 1x Pen

DETAILS

Length of Class: 2 hours

Venue: Room A, 16F, Yiuga Factory Building, 62 Victoria Road, Kennedy Town

 

CANCELLATION POLICY

We will confirm your seat(s) once all fees are received. Deadline for any cancellation request is 7 days prior to the scheduled date of the event. All fees will become non-refundable after the deadline. Cancellation requests should be made in writing at least 7 days prior to the class for any refund to be processed.

*The policy applies to sign-ups within the 7-day period before the scheduled event

 

ABOUT SHIMA
Inspired chef who loves working with alternative ingredients and fermentation.
Shima has been on a food and health journey since a child. Her inspiration was her parents who worked in hospitals. She has a strong desire to take charge of her own health.
When it comes to food, her motto is to be mostly plant based but to be flexible and enjoy the food and company first.