Join our 3-day workshop in Fujino's sustainable community, ideal for travelers seeking a brief but enriching culinary focused experience of rural Japan. Yuzu harvesting, Zazen & Shojin ryori (Buddhist meditation and cuisine), Tsukemono workshop (traditional Japanese pickling) and hiking, this holistic experience will nourish your inner self and connect you with local landscape through mindfulness, culinary exploration and walking the local mountain trails.
Enjoy stunning views of Mount Fuji while harvesting green yuzu during it’s brief season in October. Under the guidance of an expert yuzu farmer,you will learn how to harvest the fruit, craft your own *Yuzu kosho and prepare handmade udon noodles to eat with the freshly made condiments.
This workshop is held at Najikubo - a 150-year-old traditional Japanese farmhouse and at an adjacent orchard.
*Yuzu kosho is a Japanese condiment paste made from fresh chiles and fermented with salt, zest and juice from yuzu fruits.
Arrival
Welcome and Introductions
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Self-Introduction and Explanation about Fujino Town (History, Community Initiatives
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Learn about Yuzu farm and methods of traditional Yuzu preservation from the Yuzu farm owner
Yuzu harvesting
Handmade Udon noodles and *Yuzu Kosho making class
Rest and dine at Ryokan (traditional Japanese Inn)
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Lunch:
handmade udon noodles / yuzu kosho / locally harvested fresh seasonal vegetable side dishes
Dinner:
kaiseki, a multi-course dining experience that emphasizes seasonal ingredients at Ryokan Jinkeien
Snack and Drink:
welcome snack / seasonal fruits / locally harvested organic green tea and wild plant tea / locally roasted fresh coffee
Begin your day with Zazen, a Buddhist meditation led by a head monk of a local temple, with the breathtaking mountain backdrop. Hike the beautiful Mt. Jimba, then join a local vegan chef on a culinary journey into *Shojin ryori cooking. Using locally harvested ingredients, learn the techniques and philosophies of this traditional Buddhist cuisine, enjoying the clean flavors of the region while fostering a serene mind.
*Shojin ryori - Japan's oldest codified cuisine, is rarely encountered outside temples, religious festivals, and funerals. In accordance with the Buddhist prohibition against killing, Shojin (which means "earnest effort") eschews animal products. This traditional Buddhist cooking style focuses on seasonal vegetables and mountain plants, omitting meat and fish.
Early morning Zazen Meditation with the head monk of a respected local temple
Hiking Mt.Jinba guided by a local expert, Soba noodle and tea time at the top of the mountain.
Shojin ryori cooking class by a local chef
Breakfast:
porridge prepared at Irori (a traditional Japanese sunken hearth fired with charcoal) / locally harvested fresh seasonal vegetable side dishes by local chef
Lunch:
soba noodles at the top of Mt. Jinba
Dinner:
shojin ryori multi-course dining
Snack and Drink:
seasonal fruits / sweets by local chef / locally harvested organic green tea and wild plant tea / locally roasted fresh coffee
Discover the sustainable lifestyle of Fujino on a guided tour that visits organic farms around town. Learn the principles of permaculture, Meet the initiators of the transition movement (an international, community-driven effort to create sustainable, self-reliant local economies) and an alternative local currency, gaining insights into sustainable agriculture, alternative economic systems, and grassroots initiatives for building resilient communities.
Then participate in hands-on Tsukemono workshop, where you will learn the traditional Japanese art of pickling and ancient preservation methods using fresh vegetables from local farms, deepening your understanding of sustainable food practices.
Introduction to Permaculture and Transition Movement in Fujino
Local farm and permaculture site visits and harvest of organic vegetables
Tsukemono Workshop with fresh organic vegetables you have harvested from a local farm guided by a local chef
Discussion and feedback
Departure at 6 pm
Breakfast:
Japanese traditional breakfast at Ryokan Jinkeien
Lunch:
Tsukemono (Japanese pickles)/locally harvested fresh seasonal dishes by local chef
Snack and Drink:
farewell snack / locally harvested organic green tea and wild plant tea / locally roasted fresh coffee
Please ensure your registration and payment are complete by August 31, 2024, to secure your place at our workshop.
We carefully prepare workshops, meals, and materials, so last-minute cancellations will impact our preparations significantly. As a result, we will find it extremely difficult to provide a full refund. Please ensure you understand all the details about the workshop and are committed to attending.
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Participants are encouraged to register early as spots are limited and fill quickly.
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If the workshop is fully booked, you can opt to be placed on a waiting list. You will be notified if a space becomes available.
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Please note that we are not responsible for travel cancellations due to weather conditions or sickness. We recommend that participants consider travel insurance to cover unforeseen personal circumstances that may prevent attendance.
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Participants stay at Ryokan Jinkeien, a charming traditional Japanese inn close to the workshop venue, Najikubo (a 150-year-old farmhouse known as Kominka). This convenient location ensures easy access to all activities.
The inn provides a cozy atmosphere, ideal for resting after a busy day.
It features private rooms with key-locked doors, tatami floors, futons, and scenic views. Shared toilets are on each floor, and a large rock bathroom on the ground floor can be reserved for private use. Valuables can be securely locked in the office. While well-maintained, the older structure nestled in nature may include drafts, small forest animals, and insects.
During your stay at our workshop, all meals and snacks, along with non-alcoholic beverages, are included. You'll enjoy healthy traditional Japanese cuisine that embodies the “chisan chishou”地産地消 - philosophy of local production for local consumption, prepared by licensed professional local chefs using fresh, seasonally harvested ingredients.
This sustainable and luxurious approach supports local agriculture and enhances your dining experience.
Cooking classes also allow you to engage directly with the local culinary culture, learning traditional techniques and recipes passed down through generations.
Please note, while vegetarian options are available, Strict vegetarian, vegan, and gluten-free diets are challenging to accommodate due to the common use of fish-based stock (dashi) and ingredients like soy sauce and miso in traditional recipes.
For your comfort during the workshop, please pack clothing that is comfortable and suitable for getting dirty, sturdy hiking shoes, a warm pullover, and a raincoat. Given the significant temperature differences between day and night at our high-altitude location on Mt. Jinba, it’s crucial to bring layered clothing to adjust to these changes and maintain comfort throughout your stay.
Don't forget to bring a personal first-aid kit with essentials like usual pain killers, treatments for insect bites, and medication for gastrointestinal or other personal issues. Note that the nearest pharmacy has limited hours and is only accessible by car. If you suffer from pollen allergies, include your allergy medication.
Lastly, please carry some Japanese Yen in cash for small purchases like extra drinks from vending machines or shopping at local stores, as credit cards may not be widely accepted in smaller establishments.
Participants must arrange their own insurance coverage for the workshop, including accident, liability, health (with evacuation), and theft insurance for personal effects. The organizers are not liable for any related costs or damages.
Bring sufficient medication if you are on a special regimen, and consider a personal first-aid kit containing pain relievers, and medications for insect bites, gastrointestinal issues, allergic, asthma. Note that the nearest pharmacy has limited hours and access and local resources are limited and may not have specific medicines readily available.
It's important to notify us of any food or general allergies beforehand.
The organizers are not liable for damages or issues stemming from acts of nature, government actions, or third parties.
Arrival
By Train:
Participants using the shuttle service from Fujino station (JR Chuo Line, about an hour from Shinjuku station) The shuttle to the workshop venue takes approximately 20 minutes. There is no taxi service available in the village and our private shuttle service is the only transportation so please check the train schedule in advance and ensure timely arrival to maintain the workshop schedule.
The schedule is well planned, and we need all participants to be present at the start.
By Car:
Participants arriving by car can check in and park at the accommodation.
The parking space is limited, so please contact us in advance to reserve a spot.
Departure:
For those returning by train, our team will provide transportation back to Fujino station according to the train schedule.
Trip Planning:
Considering jet lag from long-distance flights to Japan, we recommend arriving in Tokyo a few days earlier to adjust to the time difference. This preparation helps ensure you are well-rested and ready to engage fully in the workshop activities.
October 8-10, 2024
This workshop is ideal for travelers looking for a brief, enriching experience as one part of their travel within Japan.
