The Kitchen Nippon class on making umemiso (plum miso) and umezuke (pickled plums) is coming up on Jun 28, 2015 (Sun). We’ll be making umemiso and umezuke (pickled plums). Also, we’re going to cook some dishes with umeboshi (plums that have been salted, dried, and fermented) at the class.
After a career as a radio DJ in Tokyo at JOLF, a television reporter at Nihon TV, and a foreign correspondent for the Japanese television broadcaster Fuji TV in New York, I now teach at junior colleges and emcee public and private events. My interest in food is wide-ranging. I bake bread and have published a book on salads.
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