Slow Food Workshop: Citrus Miso-stuffed pickle

Explore the theme of slow food as you create simple ingredients featured in the book '. Through this hands-on experience, you'll discover how a single, humble ingredient can hold deep-rooted stories and traditions—and bring home two citrus treasures to enjoy.
Learn a rare fermentation technique that transforms citrus into deeply flavored, umami-rich treasures and complete with a tasting of the aged citrus paired with cheeses for a delicate, layered flavor experience. ??

In this workshop, we will explore Japan's traditional slow pickling through the making of a citrus miso-stuffed pickle—a small taste of patience. This method, similar to the concept of Yubeshi (柚餅子), takes time to miso-cure; through that waiting, deep layers of umami slowly develop.

1. Taste: You'll have a chance to taste a small piece of the already-aged citrus miso pickle during the workshop.
2. Make: Then, it's your turn! You will prepare your own citrus to begin the curing process. (**stuffing ingridents: organic white & red miso, dried dates, figs, and walnuts)
3. Wait: You'll take your finished Citrus Miso Stuffing home, where you'll make a note to wait before you slice and savor it later, allowing it to slowly mature (about 5-6 weeks, but it could be longer)

(Note: Yubeshi (ゆべし / 柚餅子) is a traditional Japanese yuzu confectionery that can be found in both savory and sweet forms.)
Enjoy complimentary sips and bites during the holiday workshops!
Book '' (Sep 2025)
Written & Photographed by EunYoung Sebazco
Designed & Illustrated by Lily Nguyen
Edited by

Produced with Lucky Risograph

Photos by Russell Low / Video by Kate Chen