Workshop: Nukazuke — Traditional Japanese Pickling, Mar. 25, $25/20

Since before written testimony, fermentation has been used in Japanese cuisine to preserve food, transform flavor, and enhance nutrition. It forms a keystone of Japanese cultural identity, and today delicious staples like sake, miso, and soy sauce are well known across the globe. In the US, however, little note is given to one of Japan’s … More Workshop: Nukazuke — Traditional Japanese Pickling, Mar. 25, $25/20