Room A, 21F Yiuga Factory Building, No.62 Victoria Road, Kennedy Town, Hong Kong Island
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
*THIS IS A VEGAN COOKING CLASS.
WHAT WILL YOU TAKE HOME?
- Food made in class
- A box of Nuka-doko to make your Nuka-zuke at home
WHAT TO BRING?
- 1x Apron
- 1x Pen
JOIN WITH YOUR HELPER?
Let us know if you'd like to bring your helper to learn with you. Its only +HK$100 to bring your helper.
We will confirm your seat(s) once all fees are received. Deadline for any cancellation request is 7 days prior to the start time of the class. 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 made back to your account.
Length of class: 2 hours