TALLER
Tsukemono Workshop with Natsumi (Japanese pickles)
Even in Japan, tsukemono made “the way it’s always been done” is disappearing. That’s why learning, preserving, and passing on this traditional pickling art makes so much sense today in Barcelona.
In this hands-on workshop at Musubu, we’ll work with organic, locally sourced vegetables to discover this craft technique step by step. You’ll learn how to prepare your own pickles, incorporate them into your everyday dishes, and you’ll also take home your own creation ready to enjoy.
What to bring
- A medium bowl
- Cutting board
- A medium knife that cuts well, and if possible, a small one too
- Three jars with lids, 270 to 300 ml capacity
- An apron
- A pen
Natsumi Nakamori
A chef with over 25 years of experience, specializing in natural fermentation. She currently works at Kombucha La Valiente and offers online training and in-person workshops on fermentation and Japanese cuisine.