Umeboshi (Japanese Pickled Plums) Workshop (Part 2 of 2)
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In this two part hands-on workshop (separated by 1 month), you will learn to make umeboshi, traditionally cured Japanese pickled plums!
Umeboshi (梅干) is salted Japanese pickled plums. Packed with umami, saltiness, and subtle floral aromas, these little morsels pack a mighty flavorful punch!
In Part 2, we will separate the plums from the liquid (umeshu), dry them for a few days before jarring them up again for a longer cure.
Includes your own take-home jar of umeboshi (ready next year) as well as samples of finished umeboshi and umeboshi-flavored dishes!
Umeboshi (梅干) is salted Japanese pickled plums. Packed with umami, saltiness, and subtle floral aromas, these little morsels pack a mighty flavorful punch!
In Part 2, we will separate the plums from the liquid (umeshu), dry them for a few days before jarring them up again for a longer cure.
Includes your own take-home jar of umeboshi (ready next year) as well as samples of finished umeboshi and umeboshi-flavored dishes!
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Where is it happening?
Japanese Friendship Garden, Tea Pavilion, Plaza de Panama, San Diego, CA 92101, United States
Event Location & Nearby Stays:
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Host or PublisherFermenters Club
