Why do Japanese lunch boxes almost always contain pickles?

This tasting and demonstration session explores the colourful world of tsukemono, Japan’s traditional pickled vegetables, and their important role in bento, washoku, and everyday meals.

Using both live demonstrations and visual examples, Marika will introduce several different pickling methods, from quick vinegar pickles to koji-based and fermented varieties. Participants will learn how Japanese pickles are made, why they developed, and how they contribute flavour, preservation, and balance to Japanese cuisine.
Along the way, you will taste a variety of tsukemono and discover how these seemingly simple side dishes reveal a deeper story about Japanese food culture.

Duration: 1 hour
Recommended age is 14 and up. Participants under 14 must be accompanied by an adult companion.
Group size: max. 30 participants
Language: workshop is given in English
Allergens: If you have food allergies or dietary restrictions, please let us know in advance.