As part of the “Food Design” program in the Grade 12 IG Humanities Inquiry course, we welcomed Mr. Uchida from Uchida Tsukemono Co., Ltd. as a guest lecturer. Students had the opportunity to deepen their understanding of tsukemono (Japanese pickles), a key component of Japanese culinary culture that has evolved alongside the development of fermented foods.

Through the lecture, students learned about the wisdom of past generations who enriched their diets by utilizing the power of microorganisms—not only to preserve vegetables but also to enhance their flavor and aroma. They also explored the local pickle culture rooted in Kyoto.

In the hands-on workshop, each student prepared their own nukadoko (fermentation bed made of rice bran), carefully mixing it with love and attention, wishing for it to become delicious. Tasting the unique flavor of nuka for the first time led to many discoveries and new appreciation.

Students were also impressed and inspired by Mr. Uchida’s commitment—from cultivating safe rice specifically for use in nukadoko, to developing creative recipes that broaden the appeal of pickles. Even students who initially said they didn’t like pickles found themselves saying “This is good!”—a powerful reminder of the value of encountering authentic, hands-on experiences.