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Open kitchen - Tsukemono
Vevey
6 December 2025
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An essential accompaniment to Japanese cuisine, tsukemonos are winter vegetables - turnips, carrots, radishes, parsnips, daikon - macerated in salt and vinegar, and sometimes lacto-fermented. Come and learn how to make them, watch in the kitchen, then leave with your own little pot!
6 December 2025
Saturday
Practical information
Schedules :
2pm-3pm workshop / 3pm-5pm open kitchen
Inspiration