The Cultured Pickle Shop

Preservation. Transformation.

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Rice & Pickles


Saturday May 18

12-3:00

Sunday May 19

10-2:00

Start

Beet, Carrot & Ginger Dashi

Bowl

Sweet Brown Rice

Japanese Cucumber Kimchi

Chrysanthemum

Takuan

Kumquat Kosho

Kombu & Misozuke Garlic

Buddhas Hand Kosho & Espelette Gomashio

Sweet Bite

Strawberry & Umeboshi Macaroon

10.00

Add Avocado

3.00

Add Cured Egg

3.00

Add Misozuke Tofu

3.00

Tea

Gold Beet - Hojicha

Kombucha

3.00