Japanese Pickled Foods Cooking Class in Uchiko, Ehime

From sushi’s vinegared rice to the polarizing umeboshi pickled plum, vinegar can be found in most Japanese foods in one way or another. More than a mere condiment, vinegar is a key ingredient in Japanese cuisine, and its properties and fermentation methods are carefully monitored to make the most of its flavor-enhancing effects. One such vinegar hot spot is Uchiko, a quaint town in Ehime Prefecture. While remaining relatively under the tourist radar, this hidden gem in Shikoku prides itself in its impressive legacy of vinegar production, which travelers can experience and learn from while visiting. In this unique cooking class with instructors certified by the Japan Washoku Food Life Stylist Association, participants will learn how vinegar is used in Japanese cooking, and prepare a multi-course meal using vinegar in different ways to highlight the flavor of different foods. Flow of the experience: - Meet your host at the meeting point (exact address and Google Maps link will be provided upon booking) - Your host will go over the menu and explain the recipes, drawing from their extensive experience with pickled foods to share insights on fermentation methods and different types of vinegar (approx. 30 min) - Prepare your four-dish meal (soup and three vegetable dishes). The main dish will be tofu dumplings dressed in black vinegar sauce (approx 60 min) - Enjoy your homemade meal for lunch while chatting with other participants (about 30 minutes) To further explore Uchiko’s vinegar legacy, upgrade this experience to include a vinegar tasting and a guided town tour by clicking on the organizer name under the title of this page and looking for “Private Tour & Vinegar Experience in Uchiko, Ehime (Shikoku).”