Monday, March 23, 2009

10:30 am – 12:30 pm

Astor Center – 399 Lafayette Street at East 4th Street, side entrance at 23 East 4th street, elevator to 2nd floor
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Main Topic 1:

Chef Suzuki will review a variety of Japanese pickling methods:

Fermented Techniques:

* Nukazuke- Pickling with Rice Bran
* Kasuzuke- Pickling with Sake Lees
* Kojizuke- Pickling with Yeast
* Misozuke- Pickling with Miso

Non- fermented Techniques:

* Shiozuke- Pickling with Salt
* Suzuke- Pickling with Vinegar
* Shoyuzuke- Pickling with Soy Sauce

Main Topic 2:
Chef Suzuki will discuss the difference between Japonica rice grown in a wet paddy field in Japan and dry field Japonica rice from California

Hands-on demonstration:

* Japonica Rice Tasting- Wet Paddy vs. Dry Paddy
* Making Onigiri – Rice Balls
* Japanese Pickle Tasting (about 50 varieties from different regions in Japan)
* Chef Suzuki’s Basic Pickling Recipes