In Japan, early winter is traditionally the time for preparing many of the fermented and pickled foods, including miso, soy sauce, sake and tsukemono (vegetable pickles). Apart from being a way to preserve the abundant autumn harvests for the cold and lean months ahead, the cooler temperatures also provide ideal conditions for fermentation and preservation. As we enter our winter, why not learn time-honoured Japanese fermentation and pickling techniques in our Canberra classes, and start making your own miso, pickles and relishes at home? Japanese fermented foods, such as miso, natto and lacto-fermented tsukemono, have scientifically been proven to have a number of health benefits, particularly in regard to gut health (which is now known to influence your brain function). So for your health and an endless supply of delicious and safely preserved foods, come and join our class! Further details can be found at https://www.deeplyregionaljapan.com/classes-offered.
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A selection of home-made Japanese tsukemono (pickles)... a handy and tasty standby food
Miso being fermented in cryptomeria (Japanese cedar) wood barrels, Matsumoto (Nagano Pref.), Japan
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