Immersion Kyushu 2026
A Journey Through Taste, Culture & Nature

Every year, I take a small group to Kyushu — the island where Japanese food culture, history, and natural beauty are deeply intertwined.

We taste, we learn, we explore — and we move. This year’s itinerary includes moderate outdoor activity, such as a moderately strenuous nature hike with a spectacular view at the top.

You’ll meet artisans, visit historic sites, enjoy regional specialties, and experience Kyushu through its landscapes and stories. If you’re looking for a tour that is both enriching and energizing, this is your year to join. To secure your space, simply complete the application and submit the deposit.

Save $400 on your deposit using code LDNY2026

Ichigo-ichie 一期一会l

The Spring Semester 2026 Japanese Concentration Program (Japanese Cuisine Course) at the Culinary Institute of America came to a close last month.

I am grateful for the opportunity to teach the Program again this year. Each year, I approach the Program with the spirit of ichigo ichie — the awareness that every moment is unique and will never return.

Although the phrase was coined by a 16th-century tea master, a lay Zen Buddhist, its meaning resonates deeply with Zen practice: every moment is a chance to face oneself, train, and strengthen one’s character.

Each cohort brings its own challenges and discoveries. I give them everything I can — no regrets, only gratitude for this once-in-a-lifetime teaching encounter.

Image credit to PhotoLibrary

The Month of Sawayaka

May in Japan is traditionally known as the sawayaka month — the season of refreshing air, soft breezes, and the first green of early summer. It has always been the perfect time for outdoor activities: hiking in the countryside, picnics in parks, and enjoying the gentle shift from spring to early summer.

How Golden Week Was Born

In 1948, the Japanese government revised the national holiday calendar and created a cluster of holidays in late April and early May:

April 29: Emperor’s Birthday
May 3: Constitution Memorial Day
May 5: Children’s Day

In 1985, May 4 became Citizens’ Holiday. For the first time, people could combine these holidays with weekends and create a full week off — soon known as Golden Week.

During the 1960s–1980s, when workers often couldn’t take long vacations without risking their jobs, Golden Week became a rare chance for families and young people to travel abroad.

Return of Shio-koji
A Beloved Commoner’s Seasoning

Shio-koji has made a remarkable comeback in modern Japanese kitchens, but its roots go back to the Edo Period, when it was a popular everyday seasoning for common households. At its core, shio-koji is simple: rice koji, salt, and water. Yet behind that simplicity lies centuries of fermentation wisdom.

Making shio-koji at home involves mixing koji rice, salt, and water, then stirring once a day as it matures. In summer, it takes about 4–5 days; in winter, about 10 days.

After fermentation, I blend it in a sanitized food processor until smooth. This makes it ideal for pickling vegetables, marinating meat and fish, and adding umami to soups and stews.. 

May Recipes

For me, fava bean soup is always the moment I say, “Hello, early summer!” A small amount of shio-koji enhanced the beans’ natural sweetness and deepened the umami without adding heaviness.

Another recipe featured this month is shio-koji–marinated swordfish, baked in the oven. The shio-koji deepens the fish’s natural sweetness and amplifies its umami through the interaction of glutamate from the rice koji and inosinic acid in the fish, giving the finished dish a beautifully rounded, savory flavor.

Thank you for being part of this community, and please feel free to share my newsletter with anyone who may enjoy learning about Japanese food, culture, and traditions.

— Hiroko