Food writer Sonoko Sakai teaches a class in making umeboshi (translated as sour plum, pickled plum, or Japanese salt plum).

Food writer Sonoko Sakai teaches a class in making umeboshi (translated as sour plum, pickled plum, or Japanese salt plum).

Learn to prepare umeboshi (sometimes also called sour plum or pickled plum), a classic Japanese pickle made from the ume fruit, which is like a sour apricot or plum. Join author Sonoko Sakai and Pollinate Farm & Garden for an in-depth, hands-on session all about making umeboshi. Considered a digestive aid, umeboshi is eaten alone or with rice, as a seasoning for soups and salads, a marinade for fish and meats, or a digestive tea. Sonoko demonstrates various techniques and stages of fermentation. Cost, including lunch: $50. Info and tickets: here

Read more about umeboshi in our Fall 2015 issue: here

Umeboshi Pickling and Lunch with
Food Writer and Author Sonoko Sakai
Sunday May 22, 10am–12:30pm
Pollinate Farm & Garden / Dimond Park Recreation Center
3860 Hanly Rd, Oakland