For those seeking a deeper dive into traditional Japanese crafts/art and sustainable living, this 7-day workshop in Fujino offers an immersive experience. Activities include bamboo crafting, wild plant dyeing, and culinary workshops featuring yuzu, Buddhist cuisine, and the art of Japanese pickling using local ingredients. Learn about the progressive sustainable community through guided tours of local farms, craft festivals, and visits to local craft artist studios and galleries. Soothe your mind with Buddhist meditation, hike local mountains, and stay in a traditional Japanese farmhouse with outstanding meals prepared by local chefs. Rejuvenate and inspire both body and mind.
Begin your journey with a scenic boat ride across Sagami lake, offering breathtaking views as you approach a traditional kominka (Japanese traditional farmhouse) nestled in tranquil mountains where you stay for this 7 day workshop.
After an introduction about Fujino, known for its rich history as an art village, progressive sustainable initiatives, permaculture, and the transition movement, enjoy an omakase-style dinner prepared by a local chef using fresh, seasonal ingredients.
Arrival in the afternoon
Welcome and Introductions
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Self-Introduction and Explanation
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Learn about Fujino, about Fujino Town (History, Community Initiatives)
Multi-course Dinner at kominka-prepared by local chef
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Dinner:
Omakase style multi-course dinner prepared by a local chef using locally sourced, fresh seasonal ingredients
Snack and Drink:
welcome snack by local patissier / seasonal fruits / locally harvested organic green tea and wild plant tea / locally roasted fresh coffee
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.
Learning about Yuzu and Yuzu farm
Yuzu harvesting
Handmade Udon noodle and *Yuzu Kosho making class
Multi-course dinner at kominka prepared by a local chef
Breakfast:
farm-to-table traditional Japanese breakfast
Lunch:
handmade udon noodle / yuzu kosho / locally harvested fresh seasonal vegetable side dishes
Dinner:
Omakase style multi-course dinner prepared by a local chef using locally sourced, fresh seasonal ingredients
Snack and Drink:
seasonal fruits / sweets by local chef /locally harvested organic green tea and wild plant tea / locally roasted fresh coffee
Take a guided hike through Fujino to forage for seasonal wild plants like chestnut, madder, and mulberry leaves. Learn about their dye properties and create naturally dyed pieces using traditional Japanese techniques by a local textile artist. Continue with a vine basket weaving your own designs, celebrating traditional crafts and deepening your connection with nature.
End the day with a delightful family-style dinner prepared by a local chef, blending Japanese and Italian styles with organic vegetables from the chef's farm, offering a unique taste of the region.
Short morning hike and foraging natural materials for the workshop
Natural dye and vain weaving workshop with a local expert
Farm-to-table Japanese Italian dinner prepared by a local chef/farmer
Breakfast:
farm-to-table traditional Japanese breakfast
Lunch:
chestnuts rice / locally harvested fresh seasonal side dishes
Dinner:
family style dinner prepared by a local chef using locally sourced, fresh organic seasonal ingredients
Snack and Drink:
seasonal fruits / sweets by local patissier /locally harvested organic green tea and wild plant tea / locally roasted fresh coffee
Discover a sustainable lifestyle in Fujino through a guided tour that visits local organic farms and meet the founders of the progressive movements like transition movement and 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 organic farm and permaculture site visits and harvest organic vegetables
Tsukemono Workshop with fresh organic vegetables you have harvested from a local farm
Breakfast:
farm-to-table traditional Japanese breakfast
Lunch:
traditional Japanese farmer’s lunch / tsukemono(Japanese pickles) / locally harvested fresh seasonal dishes by local chef
Dinner:
Multo-course omakse style dinner prepared by a local chef
Snack and Drink:
seasonal fruits / sweets by local chef / locally harvested organic green tea and wild plant tea / locally roasted fresh coffee
Begin your day with Zazen, a Buddhist meditation led by the respected 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 rich flavors of the region while fostering a clean palate and 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 an local expert ( Seasonal snacks and wild plant tea break)
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 noodle at a small hut at the top of Mt. Jinba
Dinner:
shojin ryori multi-course dining
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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Accommodation, all meals, snacks, non-alcoholic drinks and workshop fee are included.
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Tools, materials, and ingredients for the workshops are provided
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We can accommodate vegetarian diets but limited. Strict vegetarian diets, vegan diets, or gluten-free diets will be difficult to accommodate due to the pervasiveness of the fish-based stock dashi and the use of soy sauce and miso in Japanese cuisine.
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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.
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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For your 7-day workshop, participants will stay at a picturesque traditional kominka (Japanese farmhouse) set in a serene, mountainous environment. This location offers a deep dive into traditional Japanese lifestyle with its beautifully adorned tatami rooms and traditional architectural elements. The farmhouse includes a spacious, fully-equipped kitchen, two bathrooms, and two toilets, with common areas both indoors and outdoors for relaxation and learning.
Accommodations are typically shared, with 2-3 people per bedroom, enhancing the communal experience. Single room accommodations are available for an extra fee of 100 USD per night, but please note, due to limited space and potentially high demand, we cannot guarantee a single room for all requests. We encourage embracing the communal spirit of the workshop, though we will make every effort to accommodate your preferences.
Nearby, a small picturesque hiking path invites guests for refreshing morning or relaxing evening strolls.
While the accommodation is well-cleaned and maintained, it is an older structure nestled in nature, which 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 mountain, 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 and Boat:
Participants are requested to meet at Sagamiko station (JR Chuo Line, one hour from Shinjuku station).Please gather in front of the train station by 11 AM on October 13th, Sunday. Our staff member, holding a sign "International Potato Institute Workshop," will meet you at the main exit. Please check the train schedule in advance and ensure timely arrival to maintain the workshop schedule.
Upon meeting, we will embark on a memorable boat ride across Sagamiko (Sagami Lake). This scenic journey will provide breathtaking views as we travel to the accommodation.
By car:
Participants arriving by car can check in and park directly at the accommodation. Please note, if you choose to drive, you will not experience the boat ride across Sagamiko to reach the workshop. Additionally, parking space is limited, so we ask that you please contact us in advance to reserve a spot.After the boat ride, it's a short walk to the accommodation. The entire trip from the station to the accommodation will take approximately 30 minutes.
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 experiences, exploring how these lessons can rejuvenate your soul and transform your lifestyle.
Enjoy locally harvested tea or roasted coffee with farewell sweets from a local patissier as you share your plans to carry these insights forward, fostering a lasting impact beyond geographical boundaries.
Feedback and reflections
Check out at 11:00
Breakfast:
farm-to-table traditional Japanese breakfast
Snack and Drink:
farewell snack /locally harvested organic green tea and wild plant tea / locally roasted fresh coffee
October 13-19, 2024
$3000 (SOLD OUT)
For those seeking a deeper dive into traditional Japanese crafts and sustainable living, this 7-days workshop provides an immersive exploration.
