Senior
Lecture "Fermentation and Pickles" by a famous Kyoto pickles artisan
Mr. Gakuichi Uchida of "Uchida Pickles" gave a lecture in the "Food Design" class of the third year of high school.
The students were able to look back on the history of pickles and learn a wide range of knowledge about the three major pickles in Kyoto: suguki, shibazuke, and senmaizuke. Students were interested not only in Kyoto souvenirs, but also in the breakfast with an arrangement of pickles proposed based on the concept of pickles on the daily dining table. Many hints were given to the students as not eating breakfast has become a social problem.
Many of the students had never eaten rice bran before, and many new discoveries were made. At the end of the day, they made their own nukadoko ,a bed of salted rice bran, with loving words of encouragement, "Let it be delicious!” From today, the students will keep a "Nukadoko Diary" to nurture their own nukadoko.
The students tasted various pickles and learned new ways to eat them. They also became more interested in Japanese food, which has developed along with fermented foods.
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