The Japanese Art of Pickling & Fermenting

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. She also regularly attends farmers’ markets, sharing the flavors of authentic miso paste and pickles.