Written by
Levi Pells
Winter is when the fields go quiet and the work moves indoors. It's also when the countryside does its best traditions, most of them built around the rice and vegetables harvested in autumn.
Mochi-making
Pound mochi the traditional way! It's a classic winter celebration that is fun for the whole family. Eat it with a variety of sauces.
Shimenawa-zukuri
Learn to make traditional New Year's craft decorations from rice straw. The straw comes from the rice harvested in autumn, and the finished shimenawa hangs over the door to welcome the new year.
Kiriboshi daikon
Learn how to preserve daikon in the kiriboshi style, picked from Ayako's garden and take home a snack with you on your journey!
Kiriboshi daikon is daikon cut into strips and dried in the winter sun. It is one of the oldest ways of keeping vegetables through the cold months, and it is still in most Japanese kitchens today.
Retreat weekends and farm days fill up fast. Get them in your inbox when they open.
