November 10-14, 2026 (5 days)
Early bird rate until June 10th
This fall, our artist-run community gathers for a five-day immersive research workshop program, How to Live — In Practice Fall 2026.
Together, we explore how we might live differently with the land—through hands-on, land-based practices that engage the environment, material, food and each other, moving from knowledge as information to knowledge as lived experience.
The IPI research workshop How to Live — In Practice begins with an introduction to the program’s core ideas and the gathering of the cohort.
Through yuzu—one of the region’s most significant seasonal crops—we explore how cultivation, food, and everyday life are shaped through long-term relationships with land, seasonality, and community.
Working alongside local growers through harvesting and cooking, the orchard becomes an introduction to Fujino itself: its agricultural rhythms, collaborative village culture, and ways of living rooted in place.
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Arrival at Najikubo, our workshop house — a 150-year-old farmhouse surrounded by mountains and yuzu orchards
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Introduction to the workshop concept + cohort introductions
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Yuzu harvest and hand pulled udon cooking session with a local farm owner
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Welcoming dinner prepared with seasonal, locally harvested ingredients
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Evening rest at a family-run mountain ryokan (10-minute walk from the workshop house)
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Yasutoshi Ohki
born and raised in the serene mountain town of Fujino, is a highly respected kaiseki chef and custodian of traditional Japanese hospitality. Alongside running his father’s small, rustic inn nestled since the 1970s, he serves as the director and instructor of Green School Fujino, a nature-focused workshop organization where he shares his vast knowledge of the natural world, traditional foraging techniques, and craft skills. He also cultivates a thriving yuzu farm, producing a range of handmade yuzu products—including miso, koshō, and ponzu—that celebrate the local flavors of the region.
Beyond his culinary and farming expertise, Mr. Ohki is also an extraordinary bamboo, wood, and vine weaving artist, transforming natural materials into forms of art with an ease and lightness as if woven from air. Known affectionately in Fujino as the “Master of the Mountain,” he is cherished for his deep-rooted connection to the land and traditions, embodying the spirit of wisdom, creativity, and stewardship that defines his community.
At the studio of a local artist and educator, this workshop offers an introduction to material research and traditional craft knowledge through the seasonal plants of Japan.
Using chestnuts, fallen leaves, and autumn plants gathered from the surrounding landscape, participants study and apply time-honored natural dyeing techniques—exploring how color, material, and time come together through slow, hands-on processes.
Alongside the workshop, we observe the artist’s broader approach to working with natural materials beyond dye, where making is rooted in everyday life and the surrounding environment. The session considers how sustainable forms of making can inform contemporary artistic practice and deepen our understanding of human–nature relationships.
Each participant creates a naturally dyed textile reflecting the colors and rhythms of the season.
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Japanese breakfast at mountain inn
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Studio visit, natural dye workshop
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Lunch: locally harvested fresh seasonal dishes
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Kaiseki dinner and stone onsen at the mountain inn (ryokan)
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Masuyo Sato
Born in Fujino, Masuyo is an artist and educator known for her innovative use of natural materials. Receiving her certification as an ikebana instructor at the renowned Sogetsu school in 1981, she later founded “Shizen to asobu (Playing with nature)”-her own studio, in 1994, specializing in wildflower arrangements and nature-based crafts and textiles. Sato has published craft books, held exhibitions nationwide, and served as director of the Fujino Tourism Association. She continues her work as a craft instructor and event organizer, promoting sustainable art that connects people to nature.
At a mountain ceramic studio, guided by a local ceramic artist, we explore the traditions of Japanese clay through wheel throwing and natural glazes made from materials gathered from the surrounding mountains.
Midday, we gather at Fujino Club—a WWOOF community hub centered around sustainable and creative living—for a farm-to-table lunch. Alongside the meal, we learn about Fujino’s community-based initiatives, including local currency systems, DIY solar energy, and collaborative approaches to living with the land.
The day concludes learning traditional methods of tsukemono (Japanese pickling and fermentation), followed by an irori grilling dinner gathered around the fire—experiencing an old communal style of cooking and eating rooted in rural Japanese life.
(Irori: a traditional Japanese sunken hearth used for cooking, heating, and gathering.)
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Japanese breakfast at mountain inn
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Ceramic class
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Farm to table lunch at Fujino Club
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Tsukemono class
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Dinner: Irori grilling with locally harvested ingredients
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Naohiro Usui & Chiaki Suita
Naohiro Usui and Chiaki Suita, owners of a mountain-side ceramic studio in Fujino, are both master ceramic artists with over 40 years of experience. Their practice is deeply rooted in the traditions of Japanese clay while continually evolving through experimentation with local materials, including natural glazes created from the surrounding mountains.
Renowned for their artistry, they have taught at numerous international universities and collaborated as design consultants for prestigious companies and design studios, sharing their expertise across borders. In their Fujino studio, they embody a philosophy of patience, respect for the earth, and the quiet dialogue between hand, clay, and fire—welcoming students from around the world to experience ceramics as both craft and way of life.
We begin the day with Zazen, a Buddhist meditation led by the head monk of a local temple, inviting self-reflection against the breathtaking backdrop of the mountains.
Afterwards, we hike the trails of Mount Jimba, moving in rhythm with the land, before joining a local vegan chef to explore the art of shōjin ryōri—Japan’s oldest Buddhist cuisine. Using freshly harvested ingredients, we learn both the techniques and philosophies behind this gentle culinary tradition. Clean flavors of mountain plants and seasonal vegetables nourish the body while fostering a serene mind.
(*Shōjin ryōri, rarely encountered outside temples and ceremonies, is a traditional Buddhist cuisine that honors life by omitting meat and fish, focusing instead on seasonal plants, simplicity, and mindful preparation.)
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Early morning zazen meditation with a local Buddhist monk
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Buddhist porridge breakfast at the workshop house
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Guided hike to Mount Jinba, soba/udon lunch and tea at the summit
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Shojin ryori cooking class with a local chef + shared dinner
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Tsukuru Igarashi
Tsukuru is a chef, educator, product developer, and sustainable agriculture practitioner based in Fujino, and recipient of several progressive young chef and sustainable food awards in Japan.
Born into a family that operated well-known restaurants in Tokyo, Igarashi trained and established his early culinary career within the city’s restaurant industry. Over time, he became increasingly aware of the environmental impact and food waste generated by urban food systems, leading him to seek a more regenerative relationship between food, agriculture, and daily life.
Relocating from Tokyo to Fujino, he now works across farming, food, education, and product development—exploring traditional cyclical organic agriculture and community-based food systems. Through workshops, communal meals, and hands-on learning, he shares approaches to sustainable living rooted in local landscapes, seasonal ingredients, and care for the land.
His practice ranges from composting food waste and developing sustainable food products to creating participatory farming models that reconnect people with food, environment, and forgotten culinary traditions.
As the workshop comes to a close, the final day invites participants to reflect on the week’s journey—intellectually, physically, and spiritually. Through guided discussion, personal writing, and shared conversation over a traditional Japanese breakfast, we revisit the experiences, materials, and ideas encountered throughout the program.
Together, we consider how these engagements with land, craft, food, and community might continue to inform artistic practice, daily life, and new ways of thinking about sustainability, creativity, and living in relationship with the environment. This circle of voices becomes a moment of gratitude and renewal, exploring how what we’ve learned can continue to inspire daily life and community back home before departure.
*For those who wish, the afternoon holds an optional visit to local craft shops and a small gallery.
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Breakfast at mountain inn
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Feedback & reflection circle
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Check-out & drop-off at Fujino Station
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(Optional) Visit to local craft studios & gallery
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To secure your spot in our workshop, please complete your registration and payment by June 30th, 2026.
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Due to limited spaces, registrations are accepted on a first-come, first-served basis. Once we reach maximum capacity, a waiting list will be established for those still interested in participating.
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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.
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Please ensure you understand all the details about the workshop and are committed to attending.
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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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All workshops are taught in English (with a translator).
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The number of participants is limited to a minimum 3 and maximum of 10 people.
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If the minimum number of participants is not met, we may have to cancel the workshop.
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This workshop is suitable for individuals aged 12 and older.
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Participants stay at Ryokan Jinkeien, a charming family-run small traditional Japanese inn close to the workshop venue, Najikubo (a 150-year-old farmhouse known as Kominka).
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The inn offers a cozy, tranquil retreat nestled in the peaceful woods, where the soothing sounds of nearby springs and rivers create the perfect ambiance for relaxation after a busy day.
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It features private rooms with key-locked doors, tatami floors, futons, and AC/heater.
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Shared toilets are on each floor, and a large rock bath with shower on the ground floor can be reserved for private use.
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Valuables can be securely locked in the office.
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During your stay at our workshop, all meals and snacks, along with non-alcoholic beverages, are included.
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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.
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Cooking classes also allow you to engage directly with the local culinary culture, learning traditional techniques and recipes passed down through generations.
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While vegetarian options are available, Strict vegan, and gluten-free diets might be challenging to accommodate due to the common use of fish-based stock (dashi) and ingredients like soy sauce and miso in traditional recipes.
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For your comfort during the workshop, please bring clothing that is comfortable and suitable for getting dirty, along with sturdy hiking shoes, a warm pullover, and a raincoat. Due to the significant temperature fluctuations between day and night at our higher-altitude mountain location, it’s important to pack layered clothing to stay comfortable and adjust to these changes throughout your stay.
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Please bring a personal first-aid kit containing essentials such as painkillers, treatments for insect bites, and medication for gastrointestinal or other personal issues. Keep in mind that the nearest pharmacy has limited hours and is only accessible by car. Local resources are also limited and may not have specific medications readily available. If you suffer from pollen allergies, include your allergy medication.
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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.
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Participants must arrange their own insurance coverage for the workshop, including accident, liability, health (with evacuation), and theft insurance for personal effects. The organizer is not liable for any related costs or damages.
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The organizer is not liable for damages or issues stemming from acts of nature, government actions, or third parties.
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Bring sufficient medication if you are on a special regimen, and 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.
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Please notify us of any food or general allergies beforehand.
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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.
