Jun
28
3:30pm 3:30pm

Tsukemono Workshop/ Part 2: Miso and Rice Bran Pickling Methods (misozuke + nukazuke)

zenpicklinveggie.jpg

Learn Zen Picklin' with Chef Yoshi Part 2

The Japanese eat fermented vegetable as probiotics + preventive medicine. They provide digestive harmony, vitality + immune enhancement!

$68/person (includes dinner + ingredients)

Limited to 12 per class

RESERVATIONS: 505.795.7383 
LEARN MORE: 505.490.2938 (Yoshi Nakano)

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Tsukemono Workshop/ Part 1: Quick Pickling Method (amasuzuke, asazuke, + shiozuke)
Jun
7
3:30am 3:30am

Tsukemono Workshop/ Part 1: Quick Pickling Method (amasuzuke, asazuke, + shiozuke)

Learn Zen Picklin' with Chef Yoshi

The Japanese eat fermented vegetable as probiotics + preventive medicine. They provide digestive harmony, vitality + immune enhancement!

$68/person (includes dinner + ingredients)

Limited to 12 per class

RESERVATIONS: 505.795.7383 
LEARN MORE: 505.490.2938 (Yoshi Nakano)

ABOUT INSTRUCTOR YOSHI NAKANO—Yoshi Nakano is a second generation Japanese chef and body worker with eleven years of restaurant, hotel and catering experience in Japan and United States. He is also an abstract brush calligrapher, Shiatsu and Eastern preventive health care educator since 1989. Many of his teachings reunite the healing arts of Tao/Zen and Yoga tradition.

ABOUT INSTRUCTOR YOSHI NAKANO—Yoshi Nakano is a second generation Japanese chef and body worker with eleven years of restaurant, hotel and catering experience in Japan and United States. He is also an abstract brush calligrapher, Shiatsu and Eastern preventive health care educator since 1989. Many of his teachings reunite the healing arts of Tao/Zen and Yoga tradition.

View Event →