Other Things
Hand Culture: Practicing Fermentation with Dwight Dumale
People have always used their hands to shape things that nourish them. This afternoon brings two of those practices to the same table: ceramics, formed by hand, and fermentation, guided by hand. They are closely intertwined, because the vessel shapes the ferment just as much as the maker does.
We’ll begin with a 30-minute talk from Dwight on the basics of lactic acid fermentation and how it is connected to clay. Yukari has made two ceramic crocks and a ceramic fermentation weight for this collaboration, and you’ll see them up close. Some of the ferments that we will taste at the end of the day are already quietly maturing in them.
Following the talk, you will choose the vegetables and spices you’re drawn to, prepare and pack your own glass jar with Dwight's guidance, and carry it home with you. He will stay in touch afterwards with care instructions and answers whenever your jar raises questions.
We’ll finish together around the table with a tasting (and drinking) of fermented items, served mezze-style.
Whether you’ve never fermented before or already have a jar bubbling at home, you’re welcome here. Come to explore, taste, and meet fellow fermentation enthusiasts.
Date: 21.11.26 Saturday
Time: 15:00 - 17:30
Location: Yūkari Studio - Viipurinkatu 1A. Helsinki, 00510
All materials included.
Dietary notes for the tasting: the kvass contains gluten and a trace of alcohol from fermentation; the flatbread contains gluten and dairy; the labneh contains dairy; the sarma contains soy; the dessert contains egg and is gluten-free and dairy-free. Please tell us about any allergies in advance.
Limited spots of 8.
People have always used their hands to shape things that nourish them. This afternoon brings two of those practices to the same table: ceramics, formed by hand, and fermentation, guided by hand. They are closely intertwined, because the vessel shapes the ferment just as much as the maker does.
We’ll begin with a 30-minute talk from Dwight on the basics of lactic acid fermentation and how it is connected to clay. Yukari has made two ceramic crocks and a ceramic fermentation weight for this collaboration, and you’ll see them up close. Some of the ferments that we will taste at the end of the day are already quietly maturing in them.
Following the talk, you will choose the vegetables and spices you’re drawn to, prepare and pack your own glass jar with Dwight's guidance, and carry it home with you. He will stay in touch afterwards with care instructions and answers whenever your jar raises questions.
We’ll finish together around the table with a tasting (and drinking) of fermented items, served mezze-style.
Whether you’ve never fermented before or already have a jar bubbling at home, you’re welcome here. Come to explore, taste, and meet fellow fermentation enthusiasts.
Date: 21.11.26 Saturday
Time: 15:00 - 17:30
Location: Yūkari Studio - Viipurinkatu 1A. Helsinki, 00510
All materials included.
Dietary notes for the tasting: the kvass contains gluten and a trace of alcohol from fermentation; the flatbread contains gluten and dairy; the labneh contains dairy; the sarma contains soy; the dessert contains egg and is gluten-free and dairy-free. Please tell us about any allergies in advance.
Limited spots of 8.
*price is VAT excluded. 25.5% VAT will be added at the check out.
About Dwight Dumale
Dwight Dumale is a chef who has been exploring food as a medium for memory, culture and connection through his Third Culture approach. Rooted in Manila, shaped by professional kitchens, and now based in the Nordics, he draws these threads into one way of cooking. His work centres on the handmade side of food: preserving, fermenting and sharing a table. He is the founder of KaKoe, a catering and food-centred event boutique studio.
Dwight Dumale is a chef who has been exploring food as a medium for memory, culture and connection through his Third Culture approach. Rooted in Manila, shaped by professional kitchens, and now based in the Nordics, he draws these threads into one way of cooking. His work centres on the handmade side of food: preserving, fermenting and sharing a table. He is the founder of KaKoe, a catering and food-centred event boutique studio.
Nari Tea x Yūkari Cup
Limited edition Yūkari ceramic tea cup and special blend of Nari green tea HOSHIKO.
Yukari’s new series of tea cups has her signature style, this time on the foot. Departing from one of her central themes, daydreaming, making reference to the subconscious and the body that goes through the experience, she incorporates repetitive gestures through the scalloped pattern.
Hoshiko is a special Nari green tea blend combining the sweet umami of Yame with the long aftertaste of Shizuoka. It brews well hot or cold. You can taste notes of ochazuke, pine needle and grape.
More information about the collaboration here.
Cup: white stoneware, vanilla glaze, painting in brown or red.
ø7 x 6.5 cm
Tea tin: metal tea tin, 50gms
Limited edition Yūkari ceramic tea cup and special blend of Nari green tea HOSHIKO.
Yukari’s new series of tea cups has her signature style, this time on the foot. Departing from one of her central themes, daydreaming, making reference to the subconscious and the body that goes through the experience, she incorporates repetitive gestures through the scalloped pattern.
Hoshiko is a special Nari green tea blend combining the sweet umami of Yame with the long aftertaste of Shizuoka. It brews well hot or cold. You can taste notes of ochazuke, pine needle and grape.
More information about the collaboration here.
Cup: white stoneware, vanilla glaze, painting in brown or red.
ø7 x 6.5 cm
Tea tin: metal tea tin, 50gms
*price do not include VAT.
If your shipping address is in the EU, VAT will be added at checkout.
Poster Sonomama
Poster from the solo exhibition Sonomama, at Edel-Stein, in São Paulo.
2025
Pollen paper off-white, 90gr.
29.7 cm x 42 cm
2025
Pollen paper off-white, 90gr.
29.7 cm x 42 cm
*price do not include VAT.
If your shipping address is in the EU, VAT will be added at checkout.
