About this Event
Explore the theme of slow food as you create simple ingredients featured in the book '. Through this hands-on experience, you'll discover how a single, humble ingredient can hold deep-rooted stories and traditions—and bring home two citrus treasures to enjoy.
Learn a rare fermentation technique that transforms citrus into deeply flavored, umami-rich treasures and complete with a tasting of the aged citrus paired with cheeses for a delicate, layered flavor experience. 🍊🧀
What You Will Make
In this workshop, we will explore Japan's traditional slow pickling through the making of a citrus miso-stuffed pickle—a small taste of patience. This method, similar to the concept of Yubeshi (柚餅子), takes time to miso-cure; through that waiting, deep layers of umami slowly develop.
Workshop Flow
- Taste: You'll have a chance to taste a small piece of the already-aged citrus miso pickle during the workshop.
- Make: Then, it's your turn! You will prepare your own citrus to begin the curing process. (**stuffing ingridents: organic white & red miso, dried dates, figs, and walnuts)
- Wait: You'll take your finished Citrus Miso Stuffing home, where you'll make a note to wait before you slice and savor it later, allowing it to slowly mature (about 5-6 weeks, but it could be longer)
(Note: Yubeshi (ゆべし / 柚餅子) is a traditional Japanese yuzu confectionery that can be found in both savory and sweet forms.)
Book '' (Sep 2025)
Written & Photographed by EunYoung Sebazco
Designed & Illustrated by Lily Nguyen
Edited by
Produced with Lucky Risograph
Photos by Russell Low / Video by Kate Chen
Event venue & nearby stays
KINKA, 63 East 7th Street, New York, United States
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