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Nukazuke Workshop🥕
A "Nukazuke Workshop" was held to showcase local ingredients and inspire new ideas for processing them.💡
Under the guidance of Rieko Teramoto, who is from Gokase, participants first tasted the nukazuke prepared yesterday.🥢
There were 18 varieties in total!!
Familiar vegetables like cucumber, carrot, and daikon sat alongside new flavor discoveries such as dried shiitake, konnyaku, and myoga.👀✨
Next, Teramoto demonstrated how to prepare the nuka bed in front of everyone, teaching about moisture levels and other details.📝
She then shared ready-to-use nuka beds for participants to take home, and everyone immediately began pickling the vegetables they had brought.😊
They said the pickles should be ready in about 12 hours, and everyone left excited to eat their creations, carefully taking their own nuka beds home.🥰
I can’t wait to try the nukazuke made by the participants next time.😍
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