What does a package of Kyoto pickles have to do with the future of food? More than you might think.
Join us for a lively, flavor-packed morning with Aya H. Kimura, author of Fermenting for the Future: Japanese Pickles and Microbial Foodways, in conversation with celebrated scholar Christine Yano (Pink Globalization; Speak American). Together they'll trace the remarkable world of tsukemono (Japan's pickles) from the barrels of Kyoto to questions about sustainability and biodiversity. Admission is free, but registration is required. Spaces are limited.
Register Here
Whether you're a fermentation enthusiast, an environmental activist, or simply someone who loves a good story over food, this event promises new flavors, surprising history, and plenty to talk about long after the last tsukemono is gone.
Copies of Fermenting for the Future: Japanese Pickles and Microbial Foodways will be available for purchase in the JCCH Gift Shop. Aya H. Kimura will be available to sign books following the event.
*2-hour parking validation with a JCCH Gift Shop purchase.