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Sato-Zuke, literally “sugar pickling” or candying, is a simple technique that can be used on a wide variety of foods, including root vegetable, beans, citrus peels and fibrous edible stems like buterbur. The resulting sweets can be used for usucha or just for snacking and will keep without refrigeration for a long time. In this class, students will learn the basic technique for sato-zuke and sample some different types of finished foods.
Morgan Beard is an instructor in the Urasenke tradition of chado for more than 10 years in the Philadelphia area, including at La Salle University and Shofuso.
Suggested Contribution: $25