This workshop invites international artists,thinkers and the local community to explore the cultural and ecological significance of wild plants through foraging, culinary exploration, and making with nature’s raw materials. By engaging with traditional practices that honor seasonal landscapes, participants consider how encounters with the wild can inform artistic practice, inspire daily life, and provoke new questions about art’s role in shaping our relationship with nature.
Begin the program with an immersive walk through Japan’s spring landscape, guided by a local foraging expert. Participants will learn to identify and gather seasonal wild plants while exploring the rich ecology of the forest.
The day concludes with a shared meal prepared from the harvest, accompanied by seasonal dishes crafted by a local chef, offering a reflective introduction to the region’s food culture and its dialogue with nature.
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.
Spring Flower Natural Dye Workshop
This workshop offers an introduction to material research and traditional craft knowledge through the seasonal flora of Japan. Participants will study and apply time-honored natural dyeing techniques, extracting color from spring blossoms such as sakura (cherry), ume (plum), and ai-zome (Japanese indigo). Through hands-on experimentation, the session explores how slow, sustainable making can inform contemporary artistic practice and deepen our understanding of human–nature relationships. Each participant will produce a unique naturally dyed textile embodying the seasonal landscapes.
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.
Ceramic Day
This workshop introduces participants to the material study and cultural heritage of Japanese ceramics within the quiet mountain setting of Fujino. Guided by a renowned ceramic artist—an educator with international teaching experience and a design consultant for leading craft and design companies—participants will create their own ceramic art using traditional techniques such as hand-building and the potter’s wheel.
The day also includes a visit to Fujino Club, a community hub devoted to sustainability, creativity, and local food culture. Over a shared lunch featuring seasonal ingredients, participants will experience how craft, farming, and communal living intersect in this progressive rural art environment.
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
Zazen & Shojin Ryori
The day begins with zazen, a meditative practice led by the head monk of a local temple, offering time for self-reflection within the quiet mountain landscape.
Participants then hike the nearby Mount Jimba, immersing themselves in the seasonal environment before joining a local vegan chef to study the philosophy and techniques of shōjin ryōri—Japan’s oldest codified form of Buddhist cuisine. Using locally harvested vegetables and mountain plants, the workshop explores how this tradition of mindful, plant-based cooking embodies spiritual discipline, ecological sensitivity, and a deep respect for life and environment.
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.
The final day invites participants to reflect on the week’s journey—intellectually, physically, and spiritually.
Through guided discussion and personal writing practice, they review the knowledge, experiences, and materials encountered, considering how these engagements with nature and craft can inform artistic practice, inspire daily living, and cultivate new ways of thinking about sustainability and creativity.
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 March 1st, 2025.
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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)
accommodation, all meals and snacks, materials and tuition, tools for classes are included.
