Making Japanese pickles and ferments

New to Japanese pickles and fermentation?
Not sure where to begin?

In this intimate, hands-on workshop, Yoko, the author of The Japanese Art of Pickling & Fermenting, will personally guide you step by step through seasonal pickles from her debut book. These are the recipes she makes regularly in her own kitchen.  Practical, deeply flavourful, and rooted in everyday Japanese home cooking.

Together, we will prepare a variety of pickles, from quick and refreshing asazuke to naturally fermented varieties that develop complex umami over time. Whether you are completely new to Japanese pickling or looking to deepen your understanding, this class is designed to give you confidence and clarity.

As the author herself leads the class, you may also hear the stories behind the recipes,  the traditions, memories, and inspirations that shaped the book.

To ensure a relaxed and personalised experience, numbers are limited to just eight participants.

After the cooking session, we will sit down together to enjoy a thoughtfully prepared lunch featuring the pickles we’ve made. You will experience how pickles are enjoyed in Japan, not merely as a side dish, but as an essential part of a beautifully balanced meal.

Join us for a seasonal, flavour-filled introduction to the Japanese art of pickling.

Max 8 people ( min 4 people to run this event)

Date : May 24(Sun) 2026
Time : 10:30-13:30
Location : Malmsbury Town Hall (91 Mollison street, Malmsbury)
Things to bring : Apron, pen, towel to wipe your hands

PLEASE LEAVE  in memo if you have any dietary requirements.

Duration : about 3 hours