Demonstration, The Japanese Art of Pickling & Fermenting by Yoko Nakazawa
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Event Listing Info:
Event categories
Date
13/11/2025
5:00 PM
Location / Link:
Cookbookbake
Chatting, pickles and onigiri, book signing and fizz
Author Event & Cookbook Demonstration
The Japanese art of Pickling & Fermenting
Yoko Nakazawa
We are really pleased to welcome Yoko to Cookbookbake during her brief visit to the UK.
Thursday 13 November 5pm – 7.30pm
In one of the most beautiful cookbooks published this year, Yoko connects the past, present and the future, continuing a knowledge passed down through generations. In Japan, pickles are magical. Thanks to the wisdom and experience of those who came before, age-old techniques have been able to capture a moment in time that can be carried into the future. You can find Yoko on facebook and instagram @cookingwithkoji
Advance tickets £10 from Cookbookbake & Eventbrite, £5 from the ticket price is redeemable against the price of The Japanese art of Pickling & Fermenting on the night. There will be tasters & fizz!
Explaining the difference between pickles and ferments, The Japanese Art of Pickling and Fermenting is a comprehensive guide to preserving processes; from salt ratios and chopping techniques to fermenting times and storage, as well as the fermented seasonings that make up the variety of tsuke doko (pickling beds). Each recipe is accompanied by a pickling time, so whether you are after a quick Turnip & Persimmon Asakuze in two minutes or preparing for the day ahead with an overnight Cucumber & Garlic Beer Zuke, you can also enjoy the fulfilling process of developing the rich, flavourful taste of Tofu Misozuke that has been pickled in miso for a week or the smooth and refined flavour of Umesha Plum Wine that has been bottled for a year.
Yoko Nakazawa, born and raised in Japan, has resided in Australia since 2013. Growing up with a father who cultivated vegetables and a mother who expertly cooked and preserved them, Yoko developed a profound appreciation for traditional Japanese practices and fermented foods. Her expertise includes making miso pastes, fermenting pickles, furoshiki wrapping, calligraphy, and kintsugi. As an active cultural ambassador, Yoko conducts cooking and cultural workshops using vegetables she grows, emphasizing the celebration of seasons with fresh produce.
Chat all things pickles. Grab your signed copy. Don’t miss it!
Sharing’s Caring:
Cookbookbake
Author Event & Cookbook Demonstration
The Japanese art of Pickling & Fermenting
Yoko Nakazawa
We are really pleased to welcome Yoko to Cookbookbake during her brief visit to the UK.
Thursday 13 November 5pm – 7.30pm
In one of the most beautiful cookbooks published this year, Yoko connects the past, present and the future, continuing a knowledge passed down through generations. In Japan, pickles are magical. Thanks to the wisdom and experience of those who came before, age-old techniques have been able to capture a moment in time that can be carried into the future. You can find Yoko on facebook and instagram @cookingwithkoji
Advance tickets £10 from Cookbookbake & Eventbrite, £5 from the ticket price is redeemable against the price of The Japanese art of Pickling & Fermenting on the night. There will be tasters & fizz!
Explaining the difference between pickles and ferments, The Japanese Art of Pickling and Fermenting is a comprehensive guide to preserving processes; from salt ratios and chopping techniques to fermenting times and storage, as well as the fermented seasonings that make up the variety of tsuke doko (pickling beds). Each recipe is accompanied by a pickling time, so whether you are after a quick Turnip & Persimmon Asakuze in two minutes or preparing for the day ahead with an overnight Cucumber & Garlic Beer Zuke, you can also enjoy the fulfilling process of developing the rich, flavourful taste of Tofu Misozuke that has been pickled in miso for a week or the smooth and refined flavour of Umesha Plum Wine that has been bottled for a year.
Yoko Nakazawa, born and raised in Japan, has resided in Australia since 2013. Growing up with a father who cultivated vegetables and a mother who expertly cooked and preserved them, Yoko developed a profound appreciation for traditional Japanese practices and fermented foods. Her expertise includes making miso pastes, fermenting pickles, furoshiki wrapping, calligraphy, and kintsugi. As an active cultural ambassador, Yoko conducts cooking and cultural workshops using vegetables she grows, emphasizing the celebration of seasons with fresh produce.
Chat all things pickles. Grab your signed copy. Don’t miss it!
Dress Code: None
Age Limits: Check at venue / lister / promoter's website
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