the index



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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, whose joy in eating informed her ways in the kitchen. 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 sharing the flavors of the season. 

Day 1: Arrival and welcome dinner at a beloved local restaurant.
Day 2: A market tour followed by a 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 to visit monohanako, my partner's pottery studio.

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





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

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Winter loosens its grip in February. It is said that spring begins on the day of risshun, February  4. Fukinoto, the shoots of butterbur buds, are proof that the earth is slowly waking. We’ll forage these bitter buds (my favorite wild vegetable) and explore this season of winter crossing over to spring. We’ll learn to fry tempura, slice paper thin rounds of fugu (puffer fish) sashimi, and enjoy many dishes that marry the sweet roots of winter with the herbaceous flavors of early spring. 

February’s outing is a most special one. We’ll travel to the Ariake Sea and board a boat to see where and how Japan’s finest nori is grown. 

first spring

early February

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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