The real face of Japanese cuisine:
Fermented food

From soy sauce to shio koji, umeboshi to miso and nukazuke to asazuke - during this course Christine Syrad has taken the participants on a journey that unveiled some of the tasty ways in which the Japanese have mastered the secret to longevity.

Want to learn and taste more? Make sure you get your ticket for the upcoming workshops on October 26th and 27th.