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.😍