• Date: Friday, 29 May 2026
  

• Time: 10am-11:30am

Tsukemono — literally “pickled things” — have been part of Japanese life for centuries. Long before fridges and supermarkets, pickling was how you held onto the season’s best fruits and vegetables, and the tradition has never really gone away.

In this workshop, we’ll explore a few of the different ways tsukemono are made and how they’re used in everyday Japanese cooking. You’ll follow two simple recipes, get hands-on, and go home with two jars of the pickles you made yourself.

A little bit of history, a little bit of technique, and something delicious to show for it.

Don’t forget your apron — you’ll need it.

The Tsukemono workshop is led by Aki Henderson.
Aki grew up in the northern Tohoku region, where several varieties of pickle are always on the table. With long, cold winters, the region is famous for its pickling techniques – a great way to enjoy the bounty of the harvest throughout the year – and relatives and neighbours often share their home-pickled dishes. As well as working with London restaurant Koya, Aki also runs Miki Meshi delivering home-made Bento boxes.