Nukazuke : Japanese Lactic Fermentation Pickles Workshop

Discover the traditional art of making Nukazuke, a time-honored Japanese method of pickling vegetables using rice bran (Nuka). This process is a form of lactic acid fermentation, where vegetables are submerged in a bed of fermented rice bran, creating tangy, probiotic-rich pickles that are as nutritious as they are delicious.

Nukazuke also embodies the "一物全体" (Ichibutsu Zentai) philosophy, which emphasizes the importance of consuming whole, unprocessed foods. In a modern diet, where white rice is often consumed, the addition of Nukazuke provides essential nutrients found in the outer layers of grains and vegetables, completing a well-balanced, whole-food meal.

In this workshop, you’ll learn the basics of making and maintaining your own Nukadoko (fermentation bed), explore the health benefits of Nukazuke for digestion and gut health, and understand how it fits into macrobiotic principles—a diet focused on whole, natural foods to promote wellness.

The workshop runs from 11:00 AM to 1:30 PM and includes a light meal with a tasting of Nukazuke at the end. Please remember to bring an apron for the hands-on session!