Food is Culture: Japanese Quick Pickles with Hiroko Shimbo

According to the organizers:

What makes a pickle a pickle? Fermentation is work done by billions of friendly bacteria that change ordinary vegetables into delicious pickles. At this hands-on children’s workshop led by world-renowned chef-instructor and cookbook author Hiroko Shimbo, you will learn how to make instant Japanese pickles and pair them with your own handmade rice ball. Taste fermentation at work with Hiroko and learn that food is culture.

This is a hands-on culinary workshop for children ages 8 to 12. Each child’s ticket includes admission for up to two adult companions. Please RSVP for adults when you purchase a child ticket. Doors open at 9:30 am.