Thanks to everyone who came along to the tsukmono workshop (part of the new, First Thursdays iniative) and especially to Aki Henderson for teaching us new skills!

The word tsukemono literally translates to "pickled things" and in ancient times, before the advent of refrigeration amd modern farming techniques, pickling was a way of preserving fruits and vegetables.

Tsukemono continue to be commonly prepared as part of a traditional Japanese diet and in this workshop we learnt some of the different ways to make them and how to use them.

About 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.

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