Umeboshi Making Workshop
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· 일본 〒111-0053 Tokyo, Taito City, Asakusabashi, 1-chōme−8−６ キリークボックス 202,旧
Learn to make traditional Japanese pickled plums (umeboshi) using organic Nanko-ume plums and Aguni no Shio salt. Participants will process 2 to 3 kilograms of plums, with guidance on how to use plum vinegar (umezu). The workshop includes a lunch featuring plum-based dishes and ongoing support via Facebook and email until the plums are finished maturing after approximately one year.
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