TRADITIONAL JAPANESE COOKING: Ferment & Preservation techniques

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.

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.

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