Learn the Art of Kimchi Making with Kawamuraya's Workshops Starting December 2026
Kawamuraya, a renowned pickle manufacturer with over 230 years of history, is set to launch a series of engaging workshops at their HAKKO Lab, located on the third floor of their Asakusa store. Beginning on December 18, 2026, these workshops will focus on sharing unique pickling skills and recipes to help participants create delicious kimchi.
The inaugural workshop will feature an in-depth lesson on their secret recipe for Yangnyeom, a traditional Korean condiment, along with the art of crafting Baechu Gimchi (napa cabbage kimchi). This class promises to be both educational and highly enjoyable, providing insight into the meticulous methods that have been perfected over decades at Kawamuraya.
Kawamuraya takes pride in using only natural sea salt, which is carefully adjusted by artisans based on the state of the cabbage. The pickling process involves allowing the cabbage to ferment in a refrigerator for over a week, maximizing its natural flavors and sweetness. This hands-on workshop offers a unique opportunity to learn the age-old techniques that have made Kawamuraya’s kimchi stand out in the culinary world.
The workshops will be held across three locations, ensuring that enthusiasts across the region can participate:
The HAKKO Lab located on the third floor of Asakusa store serves as a versatile rental space. Equipped with an island-style kitchen and gallery features, it’s perfect for cooking classes, workshops, and exhibitions. The space also allows for convenient dining options with meal provision from the second-floor restaurant, Yae-no-Ka, making it ideal for lunchtime gatherings.
This is your chance to immerse yourself in the fascinating world of fermentation culture and kimchi making alongside the devoted staff of Kawamuraya. For detailed information regarding each location, please refer to the official links provided above.
We at Kawamuraya are looking forward to welcoming you and sharing this culinary adventure together!
The inaugural workshop will feature an in-depth lesson on their secret recipe for Yangnyeom, a traditional Korean condiment, along with the art of crafting Baechu Gimchi (napa cabbage kimchi). This class promises to be both educational and highly enjoyable, providing insight into the meticulous methods that have been perfected over decades at Kawamuraya.
What to Expect in the Workshops
Kawamuraya takes pride in using only natural sea salt, which is carefully adjusted by artisans based on the state of the cabbage. The pickling process involves allowing the cabbage to ferment in a refrigerator for over a week, maximizing its natural flavors and sweetness. This hands-on workshop offers a unique opportunity to learn the age-old techniques that have made Kawamuraya’s kimchi stand out in the culinary world.
Workshop Schedule
The workshops will be held across three locations, ensuring that enthusiasts across the region can participate:
Omiya Main Store
- - Dates: February 13 (Friday), February 14 (Saturday), February 27 (Friday), February 28 (Saturday)
- - Time: 11:00 AM - 12:30 PM
- - Lunch: A special Kawamuraya Kimchi Hot Pot lunch will be served post-session.
- - Capacity: 12 participants per session
- - Fee: 5,000 yen (tax included)
- - Official Info & Reservations
Kawagoe Store
- - Dates: February 20 (Friday), February 23 (Monday), March 2 (Monday)
- - Time: 11:30 AM - 1:00 PM
- - Lunch: Enjoy a special assorted kimchi plate from Kawagoe.
- - Capacity: 5 participants per session
- - Fee: 4,500 yen (tax included)
- - Official Info & Reservations
Asakusa Store
- - Dates: February 18 (Wednesday), February 23 (Monday)
- - Time: 2:00 PM - 3:30 PM
- - Lunch: Features a special kimchi plate and carefully selected drinks (sake, makkoli, brown rice tea, hojicha).
- - Capacity: 8 participants per session
- - Fee: 5,000 yen (tax included)
- - Official Info & Reservations
The HAKKO Lab Space
The HAKKO Lab located on the third floor of Asakusa store serves as a versatile rental space. Equipped with an island-style kitchen and gallery features, it’s perfect for cooking classes, workshops, and exhibitions. The space also allows for convenient dining options with meal provision from the second-floor restaurant, Yae-no-Ka, making it ideal for lunchtime gatherings.
This is your chance to immerse yourself in the fascinating world of fermentation culture and kimchi making alongside the devoted staff of Kawamuraya. For detailed information regarding each location, please refer to the official links provided above.
We at Kawamuraya are looking forward to welcoming you and sharing this culinary adventure together!
Topics Consumer Products & Retail）
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