The Art of Japanese Pickling (Tsukemono)

The Art of Cooking with Chef Peter Glatz

The Art of Japanese Pickling (Tsukemono)

3 hours

Wednesday, February 25 1:00-4:00

Discover the rich history, diverse techniques, and complex flavors of tsukemono, the essential Japanese art of preservation and flavor enhancement through pickling. This hands-on course goes beyond a simple fermentation guide, exploring tsukemono as a cornerstone of Japanese cuisine, integral to the balance and nutrition of every meal.

Students will learn to master the foundational methods of Japanese pickling, including:

• Shiozuke (Salt Pickling): The simplest and most fundamental technique.

• Suzuke (Vinegar Pickling): Creating bright, crisp, and refreshing pickles.

• Misozuke & Shoyuzuke (Miso and Soy Sauce Pickling): Imparting deep umami flavors.

• Nukazuke (Rice Bran Pickling): The unique and complex daily practice of maintaining a nuka bed.

• Kasuzuke (Sake Lees Pickling): Utilizing the byproducts of sake brewing for profound flavor.

Throughout the course, we will cover safe food handling, sourcing quality ingredients, and the cultural significance of tsukemono from ancient preservation methods to modern culinary applications. Students will leave the course with a repertoire of traditional and contemporary Japanese pickle recipes, and the knowledge to start and maintain their own home pickling projects.

Prerequisites: None. Suitable for all skill levels, from beginners to experienced fermenters.

Required Materials: A materials list will be provided upon registration, including suggestions for basic equipment and initial ingredients.

Instructor

After a distinguished 40-year career as a dentist, Peter Glatz embarked on a new chapter at age 66, reinventing himself as a chef. Over seven years, he has gained experience in acclaimed kitchens such as Chicago's Michelin-starred Elizabeth Restaurant, Oklahoma City's Nonesuch (named "America’s Best New Restaurant" in 2018 by Bon Appétit), and Spoon and Stable in Minneapolis, led by James Beard award winner Gavin Kaysen. Most recently, he worked as a fermentation specialist in the Research and Development Lab at Sean Brock's Audrey Restaurant, which Esquire recognized as one of the "Top 10 New Restaurants" in 2022. He currently serves as a chef at Caprae Restaurant at Prairie Fruits Farm and Creamery.

His culinary endeavors have been highlighted in a mini-documentary on NBC’s Today Show and in articles in Bon Appétit Magazine and the Washington Post.