the index

Due to travel restriction amidst the Covid-19 pandemic, these programs are on hold until autumn 2021.

From November 2020 to June 2021 I'll be releasing details of each seasonal workshop including seasonal themes and menus as well as itinerary details.

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Kateryouri is home cooking, uncomplicated but delicious fare that nourishes the family. I learned to cook from my mother-in-law, Kuniko, and I came to understand that what I was seeing and learning through her kateryouri was rather extraordinary and distinct from the daily meals in other homes. Her joy in eating informed her ways in the kitchen and she held equal and inseparable her regard for the act of cooking and the act of eating. Fried foods were most delicious when just fried and crisp, soups most delicious when hot, and all of this required precise timing, an immediacy of preparation and constant attention, which she gladly gave it.

From the consideration of the cut and the preservation of color to the choice of vessel and the final arrangement, her actions were deliberate and measured. Her focus and attention made each dish shine through a myriad of small measures that elevated simple fare into elegant meals. I immediately found this everyday elegance, not to mention the flavors, captivating and still do. After more than a decade cooking at Kuniko’s side, I’d like to share what I’ve learned with you.

Join me in our hilltop home in Mirukashi for three days of cooking. We'll plan seasonal meals, cook together, plate our food on the myriad of hand crafted wares we find on the shelves, and feast together. We’ll take our cues from the old almanac that divides the year into 24 seasons, each with its own special taste combinations and explore the flavors of the season in the context of one of the world’s greatest culinary traditions. We'll venture out as well to meet local growers or producers to better understand our ingredients and surroundings.

Each session opens with a welcome dinner followed by three full days together cooking, learning, exploring, and sharing the flavors of the season. 

To keep the experience intimate, the group size is limited to 6 people.

Day 1: Arrival and welcome dinner at a beloved local restaurant.
Day 2: A market tour followed bya day of cooking and feasting together at my home.
Day 3: A special workshop and/or outing designed to dive deeper into our ingredients and surroundings. The day ends with a private dinner at the home of our best local chef.
Day 4: One more full day of cooking and feasting together in Mirukashi with an afternoon break for a monohanako pottery studio and demonstration.






mostly cooking, a lot of eating, and a little exploring

A culinary Arts immersion

spring

on the table

spring

spring

summer

summer

summer

autumn

autumn

autumn

winter

Winter

Winter

Follow along for a visual feast at the seasonal table and be the first to know about new adventures and workshops. #epicureanideals #mirukashi

@cultivateddays

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