Umeboshi Workshop Series (3-Part Experience)

Umeboshi symbolizes Health and Longevity. This workshop is a practice in patience, flavor, and tradition. Join us to Learn. Make. Transform.

Overview:

Step into the slow, seasonal art of Japanese fermentation. Join John and Mariko for a hands-on, small-group umeboshi workshop, where we’ll explore traditional techniques, thoughtful preparation, and the natural rhythm of transformation over time. Across three gatherings, you’ll create your own batch of umeboshi—from fresh fruit to finished, sun-dried plums—while learning the cultural roots and techniques that make this practice so enduring.

This experience includes a shared lunch, the creation of yukari (shiso seasoning), and the opportunity to taste from John’s curated umeboshi library.

Part I — Preparation & Salting: Late May / Early June (~May 23-June 6, Saturday) -- start date is dependent on optimum fruit ripening

Part II — Shiso & Fermentation: 4–6 weeks later from Part 1 (Saturday), 10:00-11:30am

Part III — Sun Drying & Finishing: 4–6 weeks later from Part 2 (~August 15-22, Saturday) weather dependent) via Zoom 10:00 AM – 12:00 PM

More information on this workshop here: https://docs.google.com/.../1G9sbzXIcg8bM0eMCFs1X.../edit...

Capacity: Limited to 10 participants

Pricing: $375 per person (all-inclusive)

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Host or Publisher Marin Mahjong