Fuertegourmet brings world champion Japanese chef Naumi Uemura to Fuerteventura for an exclusive pickling workshop

Corralejo will host a high‑level training event on 12 and 13 January 2026 focused on traditional Japanese cuisine and fermentation. The Association Fuertegourmet has announced the course “Japanese Culinary Techniques: Fermentation and Tsukemono”, which will be held at the Hotel Playa Park Zensation. The initiative aims to boost excellence and professionalisation in Fuerteventura’s gastronomic sector.

The Instructor

The training will be led by Naumi Uemura, one of Spain’s most prominent figures in Japanese gastronomy. Uemura is the only Spaniard to have won the Washoku World Challenge in 2023, the global championship of Japanese cooking. She is also:

• Chef, food communicator, and owner of the Uemura restaurant in Madrid
• Certified sake sommelier (Kikisakeshi)
• Holder of the Bronze Badge in Washoku cuisine, awarded by Japan’s Ministry of Agriculture
• Recognised at international competitions such as the Asian Culinary Awards

Course Structure

• Total duration: 10 hours, split into two sessions of five hours each
• Schedule: 9:00 – 14:00 on both days
• Focus: In‑depth study of tsukemono (traditional Japanese pickles), covering theory and hands‑on fermentation techniques

Topics Covered

• Origin and history of Japanese ferments
• Nutritional benefits of fermented foods
• Specific methodologies:
  • Nukazuke
  • Okarazuke
  • Shiozuke
• Adapting these techniques to local and international cuisine, exploring innovative combinations of Japanese tradition with contemporary ingredients
• Advanced fermentation processes for meats and fish

Participation

Fuertegourmet offers the workshop free of charge to its active members, covering all organisational and logistical costs.

• Limited to 30 participants to ensure personalised instruction and direct interaction with an international culinary reference.

Outlook

With this course, Fuertegourmet reinforces its commitment to innovation, specialised training, and cultural exchange—key tools for the continued development of the hospitality and gastronomy sector in Fuerteventura.