the great ferment

Pickling and Preserving

December 9-13, 2024

As we tilt away from the sun, roots and bulbs grow sweeter underground. 

Cooler temperatures control fermentation and winter is prime pickling and brewing season. From tsukemono to sake, we'll explore Japan's culture of fermentation. We’ll pickle vegetables with salt and rice bran and visit a small sake brewery with a hyper local focus and learn all about the art, science, and craft of brewing rice into Japan's signature drink. 

the great ferment

Session Lookbook

Fragrant yuzu is ripening in the orhcard and green daidai is prime for ponzu. We'll cook with exotic roots and bulbs like arrowhead, lotus bulb, taro, and wild yam.

book now

Make your way to Karatsu, in the Northwest corner of Kyushu, a little over an hour by train from the Fukuoka airport or shinkansen station. We’ll gather for a private welcome dinner at an intimate countryside restaurant. Then it's early to bed to rest up after a long day of travel.

We'll gather in Mirukashi and start with a primer on hakusai tsukemono, sun dried, salted Chinese cabbage. After lunch we'll dive into some of early winter's tastiest flavors and prepare a multi-course meal that features yurine lily bulb, fugu, shrimp striped taro, and of course winter pickles.

Travel & Welcome

Winter Pickles

day one

day two

We'll spend the morning with Hanako at her pottery studio monohanako and learn about the art and craft of Japanese tableware. After lunch we'll roll up our sleeves and make another multi-course meal. But first we'll celebrate with yuzu forward libations and nibble on arrowhead chips.

Pottery & Food

DAy Four

We'll visit a master sake brewer who revived his shuttered family brewery and utilizes heritage tools and techniques to brew a hyper local sake. We'll then enjoy a sake seminar and tasting before heading out for dinner at a beloved place featuring female-forward food, craft, and design.

Sake Brewery

Day Three

How We'll Spend Our Time

come to mirukashi

Pack your swag and enjoy one last morning by the sea before you hug your new best friends goodbye. But don’t be sad as you are now a member of the Mirukashi Collective, a group of culturally curious gastronomes who have formed lasting bonds while spending time in Mirukashi.

Let the waves lull you to sleep each night in this 4 star oceanside hotel featuring spectacular views from every room. Watch the sun rise over the bay, take a stroll along the sandy beach by a forest of ancient pine trees, visit the gym or relax in the sauna, onsen spa, or rooftop thermal pool.

Hugs & Goodbyes

Seaside Hotel

day Five


You'll go home with:

Insights into Japan's culinary culture

Aspirational and actionable insights into planning a meal, cooking techniques, seasoning, plating, table setting, and the etiquette of drinking and dining.

seasonal Recipe Collection

A beautifully printed, expanded collection of seasonal recipes from Mirukashi and my promise to be here as your guide even after you've gone home.


How It Works

Salon sessions are $3550 (USD) per person. A non-refundable deposit of $1800 secures your place with balance due 60 days before the session.


Four nights in a private room plus all food, drink, and transportation during the salon session. Does not include transportation to and from Karatsu.

What's included

Plans are hard to make these days. All deposits are non-refundable but give me two months notice and I'll happily apply your deposit to a future session.


Seating is limited.

Reserve yours now.

Salon sessions are limited to 7 people to ensure a relaxed and intimate experience. 
Bookings are accepted in the order requested.
Come to Mirukashi.

Book Now


Read More >

A wilting eggplant, turnip tops, daikon skins, all of these end up in the tokozuke pot and arrive at the table as an uncommonly beautiful array of colorful tsukemomno rice bran pickles. 

Of Tips
and Tails



Read More >

Hakusai tsukemono is one of my all time favorite Japanese pickles and a firm culinary tradition in our house. Pickles bring vegetables to the table at a time when fewer are to be found fresh.

Of Pickles and Preservation



Read More >

It is the season of first winter and in the orchard the yuzu are nearing ripeness. We use the juice to dress vegetables and salads. But the fragrant peel deserves most of the attention. 

The Scent
of Winter


Join us

Ready to Join us?

To register for Great Ferment 2024, please submit the form here. I will be in touch shortly with next steps. Have questions? Email me at