BEGIN:VCALENDAR VERSION:2.0 PRODID:-//wp-events-plugin.com//7.1.1//EN TZID:Europe/London X-WR-TIMEZONE:Europe/London BEGIN:VEVENT UID:24813@xyzbrighton.com DTSTART;TZID=Europe/London:20251113T170000 DTEND;TZID=Europe/London:20251113T193000 DTSTAMP:20251106T105304Z URL:https://xyzbrighton.com/events/demonstration-the-japanese-art-of-pickl ing-fermenting-by-yoko-nakazawa/ SUMMARY:Demonstration\, The Japanese Art of Pickling & Fermenting by Yoko N akazawa DESCRIPTION:Chatting\, pickles and onigiri\, book signing and fizzAuthor Ev ent &\; Cookbook DemonstrationThe Japanese art of Pickling &\; Ferme ntingYoko NakazawaWe are really pleased to welcome Yoko to Cookbookbake du ring her brief visit to the UK.Thursday 13 November 5pm – 7.30pmIn one o f the most beautiful cookbooks published this year\, Yoko connects the pas t\, present and the future\, continuing a knowledge passed down through ge nerations. In Japan\, pickles are magical. Thanks to the wisdom and experi ence of those who came before\, age-old techniques have been able to captu re a moment in time that can be carried into the future. You can find Yoko on facebook and instagram @cookingwithkojiAdvance tickets £10 from Cookb ookbake &\; Eventbrite\, £5 from the ticket price is redeemable agains t the price of The Japanese art of Pickling &\; Fermenting on the night . There will be tasters &\; fizz!Explaining the difference between pick les and ferments\, The Japanese Art of Pickling and Fermenting is a compre hensive guide to preserving processes\; from salt ratios and chopping tech niques to fermenting times and storage\, as well as the fermented seasonin gs 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 & amp\; Persimmon Asakuze in two minutes or preparing for the day ahead with an overnight Cucumber &\; Garlic Beer Zuke\, you can also enjoy the fu lfilling process of developing the rich\, flavourful taste of Tofu Misozuk e that has been pickled in miso for a week or the smooth and refined flavo ur of Umesha Plum Wine that has been bottled for a year.Yoko Nakazawa\, bo rn and raised in Japan\, has resided in Australia since 2013. Growing up w ith a father who cultivated vegetables and a mother who expertly cooked an d 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 kint sugi. As an active cultural ambassador\, Yoko conducts cooking and cultura l workshops using vegetables she grows\, emphasizing the celebration of se asons with fresh produce.Chat all things pickles. Grab your signed copy. D on’t miss it! ATTACH;FMTTYPE=image/jpeg:https://xyzbrighton.com/wp-content/uploads/2025/ 11/104009_image.jpg CATEGORIES:Food & Drink LOCATION:Cookbookbake\, 7 Victoria Terrace\, Hove\, BN3 2WB\, Hove\, Englan d\, BN3 2WB\, United Kingdom GEO:50.825007;-0.175646 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=7 Victoria Terrace\, Hove\, BN3 2WB\, Hove\, England\, BN3 2WB\, United Kingdom;X-APPLE-RADIUS=100;X- TITLE=Cookbookbake:geo:50.825007,-0.175646 END:VEVENT BEGIN:VTIMEZONE TZID:Europe/London X-LIC-LOCATION:Europe/London BEGIN:STANDARD DTSTART:20251026T010000 TZOFFSETFROM:+0100 TZOFFSETTO:+0000 TZNAME:GMT END:STANDARD END:VTIMEZONE END:VCALENDAR