Early Summer Fermentation Academy: Preserving Cucumbers and Myoga
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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 how to prepare traditional preserved foods using early summer seasonal ingredients like cucumbers and myoga. The course covers techniques for salt-pickling, simmering in soy sauce (tsukudani), and making Fukujinzuke-style pickles. Participants can take home the preserved foods they make and enjoy a seasonal lunch incorporating these ingredients.
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