November Workshop in Kichijoji｜Savoring the Season: Yuzu Enzyme Syrup Workshop｜A Time to Enjoy Fermentation Wisdom and Fragrance

Announcing the 4th Session of the “Fermented Foods and Nature's Bounty Workshop.”With each session, our circle of craftspeople grows, and we cherish the warm, convivial time spent together.

This time, our theme is “Yuzu.”

Previous workshops have combined yuzu, fully ripened ume plums, and kale with fermentation.
We received requests to revisit yuzu, and thought it might be interesting to try it in a different season than last time—so we decided to hold it in autumn.

As autumn turns to winter, the season when yuzu's fragrance fills the air arrives.
Would you like to join us in making yuzu enzyme syrup to nourish both body and mind?
This article shares highlights from our previous workshop.