Japanese Pickles - Sat 5/30
Explore traditional Japanese pickling methods utilizing miso, soy sauce, vinegar, and lacto-fermention.
Time & Location
- Sat, May 30, 2026, 12:00 PM – 2:30 PM
- Preserved, 5540 College Ave, Oakland CA 94618
About this Workshop
Together we will learn pickling techniques rooted in centuries-old culinary wisdom. Participants gain hands-on experience with techniques that promote gut health, enhance flavor, and invite a deeper connection to seasonal, natural foods. In addition to sampling several pickles in class, participants will take away kasu misozuke and shoyuzuke to use for pickling at home.
Hiroko Greenberg is a Japanese-born chef specializing in Zen temple, vegan, and macrobiotic cuisine. With over 20 years of miso-making experience, her work centers on traditional fermentation and plant-based foods. She is passionate about sharing nature’s abundance through cooking that supports well-being and connection to the local environment.
All students will receive a 10% discount on post-workshop purchases in our store. The minimum age for our workshops is 14 years old.
All Workshop Sales are final. Reschedule requests require 5 days advanced notice. Review our complete Cancellation Policy here.