the great ferment
Pickling and Preserving
December 7-11, 2026
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.
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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. Join us at the Mirukashi salon high on a hilltop in the heart of Japan’s countryside for a lively welcome dinner full of fresh seasonal flavors.
We'll gather in Mirukashi and start with a primer on hakusai tsukemono, sun dried, salted Chinese cabbage. We'll then dive into Japan's array of fermented foods and seasonings from katsuobushi to miso and soy sauce and prepare a fermented food-forward lunch together.
Travel & Welcome
Winter Pickles
day 1
day 2 Morning
We'll visit Japan's second smallest sake brewery where Komatsu-san revived his shuttered family brewery. He uses heritage tools and techniques to brew a hyper local sake. He has also revived the ancient art of brewing mirin, a sweet sake once favored by Japan's noblewomen.
Sake Brewing
DAy 3 Morning
We'll join Hanako in her pottery studio and learn about her unique perspective on the art and craft of Japanese tableware. She'll mesmerize you with her unique throwing techniques before a hands on experience resulting in a collaborative piece for you to take home.
Atelier Visit
Day 2 afternoon
How We'll Spend Our Time
come to mirukashi
We'll travel to Itoshima and meet an innovative young soy sauce brewer with a singular vision who honors tradition and innovation in making umami rich soy from locally grown soybeans. Back in Karatsu we'll enjoy a private dinner at an intimate countryside restaurant.
We'll gather in Mirukashi for a second cooking session and make takikomi gohan, rice mixed with seasonal ingredients and make onigiri rice balls. Along with a few sides and some simple wagashi, Japanese confections, we'll be ready to lunch al fresco in the crisp autumnal air.
Soy Brewery
In the Kitchen
day 3 Afternoon
day 4 Morning
Pack your swag and enjoy one last morning at your hotel by the sea before you hug your new best friends goodbye. You are now an honored member of the Mirukashi Collective, a group of culturally curious gastronomes who have formed lasting bonds while spending time in Mirukashi.
Hugs & Goodbyes
DAy 5
We''ll head out into the landscape for a plein air lunch followed by tea and sweets. We'll stroll by the sea and then you'll have a chance to freshen up at your hotel before we gather once more around the table to enjoy a few more early winter flavors at our final farewell dinner in Mirukashi.
En Plein Air
Day 4 Afternoon
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.
Pricing
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.
cancellation
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.
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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 prairie@mirukashi.life