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      January 11, 2020

      Saturday  10:00 AM

      62 Victoria Road
      Hong Kong, Hong Kong

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      LOCATION Room A, 21F Yiuga Factory Building, No.62 Victoria Road, Kennedy Town, Hong Kong Island DESCRIPTION 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 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 How to cook rice in a pot. How to plate Nuka-zuke in style! *THIS IS A VEGAN COOKING CLASS.  WHAT WILL YOU TAKE HOME? Recipes  Food made in class 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. CANCELLATION POLICY We will confirm your seat(s) once all fees are received. Deadline for any cancellation request is 24 hours 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 24 hours prior to the class for any refund to be made back to your account. DETAILS Length of class: 2 hours 

      Categories: Food & Wine

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