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.
- Tea and coffee
- English and Japanese Guide
- All Fees and Taxes
