October 20-24, 2025

Rice speaks to the Japanese soul as both a sacred crop and the ultimate comfort food. 

At the Japanese table, there is nothing more celebrated or divine than a pristine bowl of pure white shinmai, freshly harveted rice. We'll revel in this simple and perfect grain as we explore the flavors of fall including mackerel and green citrus. We'll also travel to Itoshima and learn all about the art, science, and craft of brewing soy, one of Japan's essential seasonings.


Session Lookbook

It is the season of shinmai new rice, and ginnan gingko nuts. All kinds of mackerel are delicious in autumn and pair well with refreshing green citrus.

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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 enjoy a morning masterclass on musubi, also known as onigiri, with a local chef who is passionate about these soulful bundles of rice. We'll learn how to properly cook rice and then fashion the perfect triangular shape of Japan's infamous hand pressed rice balls.

Travel & Welcome

Musubi Masterclass

day 1

day 2 Morning

We'll start the day with a multi-course tofu-focused brunch at a 250 year old renowned establishment. We'll then enjoy a masterclass on shimekazari rice straw talismans hung to usher good luck in with the New Year. We'll twist and braid sacred ropes and make our own amulets.


DAy 3 Morning

We'll join Hanako in her pottery studio and learn about the art and craft of Japanese tableware. Then we'll head into town to visit the local shrine and a few shops before enjoying dinner at a beloved classy yet casual restaurant featuring female-forward food, craft, and design.

Atelier Visit

Day 2 afternoon

How We'll Spend Our Time

come to mirukashi

We'll travel to Itoshima and meet an innovative young 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 restaurant helmed by our master onigiri teacher.

We'll gather in Mirukashi for a second cooking session and learn to make kashiwameshi, an heriloom family recipe. With our newly honed skills, we'll make musubi to pack for a picnic. We'll also fashion some simple wagashi, Japanese confections to enjoy after lunch.

Soy Brewery


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 pack our lunch for a picnic and head out to eat by the sea. After lunch and tea, you'll have a chance to freshen up at your hotel before gathering again to sear Spanish mackrel over the fragrant flames of burning wara (rice straw) as part of our final farewell dinner in Mirukashi. 


Day 4 Afternoon

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.

Seaside Hotel

Where You'll Stay

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.

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We kindle stalks of rice, into a quick flame to grill the skin of an early winter fish. At the table, the blistered, skin and smoky scent harken to the smell of the fires we’ll soon light in the hearth.

The Taste
of Fire



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The gods will be invited in for the New Year and we hang shimekazari, talismans made of wara, rice straw, to please them and usher good luck in with the New Year. 

For the



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In the waning glow of autumn the rice fields yellow with age. Rice paddies are drained in preparation for the harvest and stalks bow heavy as the seed grains begin to dry in the cooling air.

What Has
Been Sown


Stories of this Season

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Making onigiri is an intimate act and homemade ones, laced with love, taste the best. Kuniko pressed and turned and repeated, soon turning out a perfect triangle shaped onigiri. 

Her Hands


Join us

Ready to Join us?

To register for New Rice 2025, please fill in the form here and submit your deposit on the next page. Have questions? Email me at