Preserving Summer Vegetables the Japanese Way- Aug. 25th - Vegan
August 25th 10:30am - 12:30pm
with Hiroko Greenberg
Summer vegetables like cucumber, zucchini and other squashes, eggplant, and beans can be abundant in the garden. In this class we will learn Japanese techniques for preserving a cooked summer harvest so it can later be enjoyed. We will cook fermented cucumber, deep fry summer vegetables that have been marinated in a ponzu sauce, and cook beans in a tamari sauce. Then these vegetables can be preserved in the refrigerator for a couple of weeks to be enjoyed with a noodle salad or rice on a hot or busy summer day.