New
Rice

THE SACRED CROP

October 19-23, 2026

Rice speaks to the Japanese soul as both sacred ritual and daily comfort.

In autumn, nothing is more revered than a steaming bowl of pristine shinmai, the season’s freshly harvested new rice. We'll celebrate this most humble yet divine of grains while savoring fall flavors like Spanish mackerel and green citrus. We’ll also venture to Itoshima to explore the craft and alchemy behind Japan’s most essential seasoning: soy.

RICE HARVEST

Session Lookbook

It’s the season of shinmai and ginnan—new rice and gingko nuts. Autumn mackerel are rich and full-flavored, perfectly offset by refreshing green citrus

Join Us

We’ll begin with a hands-on masterclass in musubi, also known as onigiri—Japan’s beloved hand-formed rice balls. A local chef will guide us in cooking rice to perfection and forming the iconic triangular shape, offering insight into these soulful staples of the Japanese table.

Musubi Masterclass

day 1

day 2 Morning

We'll gather to learn the art of shimekazari, sacred talismans braided from rice straw.. Under the guidance of Mashima-san, we’ll learn to twist and weave straw into auspicious shapes that honor the harvest gods. You’ll craft your own amulet to bring home—a blessing for the year to come.

Shimekazari

DAy 3 Morning

Atelier Visit

Day 2 afternoon

come to mirukashi

Make your way to Karatsu, nestled in the northwest corner of Kyushu—just over an hour by train from Fukuoka’s airport or shinkansen station. We’ll gather at the Mirukashi Salon, perched on a quiet hilltop, and begin with a lively welcome dinner full of fresh, seasonal flavor.

Getting Here

The shape of our days

We’ll visit Hanako in her studio, where she’ll share her philosophy of form, function, and the quiet poetry of everyday objects. Watch as she brings vessels to life with her signature throwing techniques.  Together, we’ll create a piece for you to bring home — a tactile memory of Mirukashi.

We’ll visit an innovative sake brewery where tradition meets experimentation. Taste sparkling sake made in the méthode champenoise and cask-aged shōchū with notes reminiscent of whisky. We’ll be welcomed into a hidden tasting room to savor a curated flight.

Back in the Mirukashi kitchen, we’ll learn to make kashiwameshi, an heriloom family recipe. With our newly honed rice skills, we’ll shape musubi to pack alongside seasonal sides and simple sweets. A seasonal, celebratory lunch —ready to enjoy in the crisp autumn air.

Sake Tasting

Kashiwameshi

day 3 Afternoon

day 4 Morning

DAy 5

We’ll picnic in the golden glow of an October landscape, closing our meal with matcha and confections. Later, back in Mirukashi, we’ll sear mackerel over open flame—tataki style—infusing it with the earthy aroma of smoldering wara, rice straw. A final feast, and a farewell to remember.

Tataki

Day 4 Afternoon

Carrying it Home

Wake up to one last seaside sunrise. Today you leave not just with memories, but with new eyes — a new rhythm, a new way of meeting life. Because the real souvenir isn’t something you pack — it’s the quiet shift within you that lingers, long after you’ve left.

Seaside Hotel

Where You'll Stay

Let the waves lull you to sleep each night in this 4-star oceanside sanctuary. Watch the sunrise from your room, stroll the shoreline beside a forest of ancient pines, or unwind in the onsen, sauna, or rooftop thermal pool. This is your place to rest, reflect, and feel restored.

When You Say Yes

Salon sessions are $3,550 USD per person. To reserve your place, a non-refundable deposit of $1,800 is required. The balance is due 60 days before your session begins.

The Details

Four nights of quiet comfort in a private room, all meals and drinks lovingly prepared, and transportation during the salon experience. (Travel to and from Karatsu is not included.)

What's included

Plans shift. If you need to reschedule, I understand. While deposits are non-refundable, with at least 60 days’ notice, I’ll gladly apply your deposit to a future salon session.


Life Happens

Small gatherings. Lasting impressions.

Join Us.

With just 7 seats per session, space is limited by design — for a deeply personal experience.
If this speaks to you, I invite you to reserve your place.

Request to join

STORIES OF THIS SEASON

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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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STORIES OF THIS SEASON

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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
Gods

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STORIES OF THIS SEASON

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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

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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
Remembered

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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 prairie@mirukashi.life