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 kn
What to Bring
- •Public transportation options are available nearby
Compare Similar Experiences
 TRADITIONAL JAPANESE COOKING: Ferment & Preservation techniques (this) |  Kyoto Anime Live Performance |  Kyoto Summer UMAMI Masterclass Dashi and Japanese Food |  Udon Making Class in Kyoto Countryside | |
|---|---|---|---|---|
| Rating | — | — | — | — |
| Duration | — | 1 hour | 1h 15m | 1 hour |
| Group size | — | — | — | — |
| Price (from) | US$316.27 | US$35.5 | US$49.7 | US$46.38 |
| Cancellation | Non-refundable | Non-refundable | Non-refundable | Non-refundable |
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