Discover the centuries-old traditions of Japanese pickling and fermenting with Yoko Nakazawa. Join us as she discusses her new cookbook, The Japanese Art of Pickling & Fermenting, and shares her lifelong passion for preserving ingredients using time-honoured techniques passed down through generations. Plus, enjoy a special live demonstration!

Yoko grew up in rural Japan and helped her parents preserve the glut of their vegetable patch every season using ancient Japanese fermenting techniques. Upon moving to Australia, Yoko started to grow and preserve her own vegetables and began sharing her knowledge and recipes for pickling and fermenting all kinds of produce.

In this book Yoko explains the difference between pickles and ferments, and guides us through the preserving process, from salt ratios and chopping techniques to fermenting times and storage. Along the way, Yoko shares personal stories from her childhood and experiences growing and fermenting vegetables in Australia, making this book not only a practical guide filled valuable knowledge, but also a book filled with love.

6:30pm for 7pm start

Tickets: $10 per person (plus booking fee and GST), redeemable on the night towards any book purchase.

Pick up your $10 coupon when you check in at the front door.

Please note: Humanitix booking fee and GST is not part of your coupon value.

ABOUT THE AUTHOR:

Yoko Nakazawa, born and raised in Japan, has resided in Australia since 2013. Growing up with a father who cultivated vegetables and a mother who expertly cooked and preserved them, Yoko developed a profound appreciation for traditional Japanese practices and fermented foods. Her expertise includes making miso pastes, fermenting pickles, furoshiki wrapping, calligraphy, and kintsugi. As an active cultural ambassador, Yoko conducts cooking and cultural workshops using vegetables she grows, emphasizing the celebration of seasons with fresh produce. She also regularly attends farmers’ markets, sharing the flavors of authentic miso paste and pickles.