Embrace the transformative power of wild plants in this immersive journey. Through foraging, cooking, and creating with nature’s raw materials, discover how wild plants nourish, inspire, and connect us to the land. Engage with traditional practices that honor the untamed beauty and resilience of nature, celebrating the vibrant spirit of Japan’s spring. This workshop invites you to reconnect with the earth’s wisdom, awakening a deep appreciation for the strength and artistry of the wild.
Experience the beauty of Japan's spring landscape during with our first day’s forest walk and& wild plant foraging adventure.
We will be guided through the forest by a local foraging expert, who will lead us through the explore lush wood and teach us how to identify and gather seasonal edible plants followed by dinner with local seasonal vegetable side dishes.
After that, a local chef will teach us how to turn your harvest into a delicious tempura dinner, made fresh from the forest.
Arrival
Check in at Ryokan in mountain - the small, family-run traditional Japanese inn which will be our home for the duration of the workshop
Welcome and introductions
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Self-Introduction and explanation about the town of Fujino(particularly its history and community initiatives)
Wild plant and flower foraging
Tempura cooking lesson, followed by dinner together
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Lunch:
Local,fresh, seasonal vegetable meal prepared by a local chef
Dinner:
Wild plants & flowers tempura, freshly harvested green tea rice, locally seasonal vegetable side dishes
Snacks and drinks:
welcome snack, seasonal fruits, locally harvested organic green tea and wild plant tea,/ locally roasted fresh coffee
Yasutoshi Ohki (Mr. Ohki)
Yautoshi 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 forging techniques, and craft skills. He also cultivates a thriving yuzu farm, producing a range of yuzu products by hand, including miso, koshō, and ponzu, that celebrate the local flavors of the region. Known affectionately in Fujino as the “Master of the Mountain,” Mr. Ohki is cherished for his deep-rooted connection to Fujino’s landscape and traditions, embodying the spirit of wisdom and stewardship that defines his community.
Experience a wildflower ikebana and kokedama workshop like no other, blending foraging and creative expression to connect with nature’s raw beauty.
Guided by a local expert, you’ll begin by cutting bamboo from a nearby bamboo forest and crafting it into a unique vase.
Then, learn to weave additional elements into your arrangement using vines you'll gather from the forest. Unlike traditional ikebana, this progressive approach embraces the natural imperfections of wildflowers and foliage, allowing you to tune into each plant’s energy and create a one-of-a-kind arrangement that celebrates the untamed spirit of the season and connects with nature’s artistry.
Traditional multi-course Japanese breakfast
Bamboo and vine foraging + vase making
Lunch break
Wild flower Ikebana workshop
Traditional irori grilling dinner
*irori is a traditional Japanese sunken hearth, often found in traditional farm houses, used for cooking, heating, and gathering, where a suspended hook holds pots over an open fire.
Breakfast
Japanese traditional multi-course breakfast
Lunch
Locally harvested fresh seasonal dishes by a local chef
Dinner
Traditional irori grilling dinner with locally harvested fresh ingredients
Snack and Drink
seasonal fruits, locally harvested organic green tea and wild plant tea, locally roasted fresh coffee
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.
This workshop explores the traditional Japanese painting style, Nihonga,with a rich history spanning over a thousand years using natural mineral pigments from plants, flowers, shells and rocks and plant-based dyes on silk or washi paper.
Guided by an expert, you'll learn Nihonga’s sustainable approach, where unused pigments are returned to their source, reflecting its harmony with other traditional crafts like brush making and gold-leaf processing.
Focusing on "Kachou Fuugetsu 花鳥風月" (the beauty of nature through flowers, birds, wind, and moon), you'll create your own artwork while learning techniques that emphasize nature's connection.
The class also compares Japanese and Western painting styles, deepening your understanding of Japanese art and culture.
Multi-course Japanese breakfast
Lecture on Nihonga world
Nihonga workshop
Lunch at Fujino Club (a community-oriented space that fosters a sense of connection and sustainability. It regularly hosts events, workshops, and gatherings that highlight the area’s natural beauty, local traditions, and creative initiatives.)
Kaiseki dinner
Breakfast
Multi-course traditional Japanese breakfast
Lunch
Lunch at Fujino Club, a community hub which features a farm-to-table organic restaurant from their own organic farm. Also as a WWOOF participant, it provides hands-on organic farming experiences.
Dinner
Traditional multi-course kaiseki dinner with locally harvested fresh ingredients
Snack and Drink
Seasonal fruits and deserts, locally harvested organic green tea and wild plant tea, locally roasted fresh coffee
Hiroko Ikegami
Hiroko Ikegami is an artist who studied at the Kyoto Saga University of Arts, specializing in the conservation and restoration of antique Japanese paintings.
Informed by Japanese philosophy, aesthetics and culture, Hiroko has continued to draw and paint the nature of Japan for over 20 years. As well as being highly regarded within Japan, her work has also been featured in numerous international exhibitions.
Begin your day with peaceful Zazen, a Buddhist meditation led by the head monk of a local temple for self-reflection, with the breathtaking backdrop of the mountains. Hike the beautiful nearby Mount 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 the gentle art of traditional Buddhist cuisine, enjoying the clean flavors of the region while fostering a serene mind.
*Shojin ryori is Japan's oldest codified cuisine, and is rarely encountered outside temples, religious festivals, and funerals. In accordance with the Buddhist prohibition against killing, Shojin (which translates to 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 chief priest of Joukouji Temple
Hike MountJinba guided by a local expert, followed by a soba / udon lunch and tea at the top of the mountain.
Shojin ryori cooking class led by a local chef
Breakfast
Japanese rice porridge, / locally harvested fresh seasonal vegetable side dishes, all prepared by a local chef
Lunch
Freshly made soba or udon noodles at a cafe located in a small mountain hut atop Mount Jinba
Dinner
Shojin ryori multi-course dining, prepared as a group
Tsukuru Igarashi
Tsukuru Igarashi is a culinary professional focused on sustainable agriculture, creating high-quality compost from food scraps and organic waste. Coming from a family business that ran several well-known restaurants in Tokyo, he realized the need for change in the Tokyo restaurant industry and the issue of food waste in big cities. Igarashi aims to establish a participatory organic farming model that engages chefs in discovering agricultural possibilities. He seeks to promote a food circulation society that reconnects people with Japan's rich flavors, landscapes, and traditions that have been lost during generations of industrialization.
Having relocated tofrom the city to Fujino, he explores the potential of traditional cyclical organic farming while actively participating in both farming and culinary endeavors. Igarashi believes that transforming a one-way society begins with agriculture, which preserves the essence of food as the foundation of life.
As the workshop concludes, take this final day to reflect on your journey—mind, body, and spirit.
Engage in discussions to review the week's knowledge and activities, exploring how these experiences can rejuvenate your soul and transform your lifestyle.
Multi-course Japanese breakfast
Check out from Inn
Feedback and reflections
Drop off at Fujino station
(Optional : Local craft shops & gallery visit)
Breakfast:
Multi-course Japanese breakfast
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To secure your spot in our workshop, please complete your registration and payment by December 31, 2024. (10% early bird discounts when you pay before December 8th, 2024)
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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.
April 8–12, 2025 (5 days)
$1980 ($1755 – 10% early bird discounts when you pay before December 8th, 2024)
accomodation,all meals and snacks,materilas and tools for classes are included.
