TRADITIONAL JAPANESE COOKING: Ferment & Preservation techniques

Kyoto, Japan
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Duration2h
TicketMobile or paper ticket accepted
LanguagesJapanese, English
Private tourOnly your group will participate

Overview

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.

What's included

  • AM Workshop with Tea + Sweets; PM Workshop with Drinks + Snacks
  • English and Japanese Guide
  • All Fees and Taxes
  • Private transportation

What to expect

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.

Meeting and pickup

Meeting point

Taking a taxi is the easiest option to get there. You can use apps like Uber / GO to call or ask your hotel to arrange one for you.

End point

Taking a taxi is the easiest option to get there. You can use apps like Uber / GO to call or ask your hotel to arrange one for you.

Additional information

  • Public transportation options are available nearby

Cancellation policy

All sales are final. No refund is available for cancellations.
From
49,000.00 JPY per person
Check availability & book
  • You'll choose your date and travelers and pay on viator.com. Prices vary by date, group size and option.
Operated by MAANA Experiences · Booked through Viator
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49,000.00 JPY per person
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