05/30/26 - Japanese Pickles

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.