TRADITIONAL JAPANESE COOKING: Ferment & Preservation techniques

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2 hours (approximately)
Offered in: Japanese and 1 more

Make two seasonal pantry staples using traditional fermentation and preservation techniques.
Miso, shoyu, vinegars, pickles, sauces, and preserves are essential to the Japanese table. Directed by each microseason, fermentation and preservation have been practiced in Japan for centuries. Today, we know that fermented foods are essential for a healthy gut, supporting mental and physical well-being.

What's Included

AM Workshop with Tea + Sweets; PM Workshop with Drinks + Snacks
All Fees and Taxes
English and Japanese Guide
Private transportation

Meeting and pickup

Meeting point

Taking a taxi is the easiest option to get there. You can use apps like Uber / GO to call or ask your hotel to arrange one for you.

End point
This activity ends back at the meeting point.

What to expect

Learn to make 2 simple traditional Japanese kitchen staples such as:
ponzu, koji, miso, ume-koji, persimmon preserves.

These are staples you can use at home every day, adding umami to your daily cooking. Each season's hero ingredients varies.

Additional info

  • Public transportation options are available nearby
Supplied by MAANA Experiences

Tags

Sustainable Tours
Cooking Classes
New Product

Cancellation Policy

All sales are final. No refund is available for cancellations.

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