In Akiyama-go, people have lived in harmony with nature's bounty since ancient times.

The wild vegetables that sprout with the arrival of spring are an essential part of the lives of the people of Akiyama-go.

In Akiyama-go, where winters are long, a food culture of preserving wild vegetables by salting them has flourished as a food source during the winter months when food is scarce.

This plan includes an activity in Ketto village, where the Katakuri House is located, where you will experience foraging for wild vegetables with local experts.

Learn how to identify and forage for wild vegetables from the locals.

The foraged wild vegetables will be served for dinner.

These wild vegetables, bursting with the vitality of the mountains, are a special delicacy that can only be enjoyed in spring.

The connection between food and nature is often overlooked in our daily lives.

Why not experience the joy of "foraging and eating what you've grown yourself"?

This experience will surely change your perspective on food.

Scenes from harvesting wild vegetables

Dates

May 23rd (Sat) & 24th (Sun), 2026

Price

Adults: ¥27,000 (includes 2 meals; ¥2,000 extra for single occupancy)

Elementary School Students: ¥16,200

Infants: Not available

*Please note that the program may be canceled due to inclement weather. In the event of cancellation, the accommodation fee will be changed on-site. Adults: 19,400 yen (excluding tax) Elementary school students: 11,640 yen

*Elementary school children can participate in wild vegetable harvesting. They must be accompanied by an adult.

Clothing and belongings

- Clothing that covers all skin and can get dirty. Clothing that allows for easy temperature adjustment, similar to what you would wear for hiking, is recommended. (Example: T-shirt with a long-sleeved shirt, sweatpants, boots or sneakers)

- Hat, backpack, drinks, towel, work gloves, raincoat for rainy weather

Itinerary

≪Day 1≫

14:00: Meet at Katakuri House (Room check-in is available from 13:30).

15:00-17:00: Wild vegetable harvesting　*Light rain held

18:00: Dinner (Japanese-style creative cuisine featuring harvested wild vegetables and Katakuri House's cuisine)

≪Day 2≫

6:00-7:00: Morning walk program (optional)

7:30-8:30: Breakfast

Check-out by 10:00

【Example Dinner Menu】

[Appetizers]

Edamame tofu

Fried eggplant with shishito peppers and wild garlic

Rock pear agar with red shiso leaves

Bell pepper and seaweed salad

Sweet potato mochi and foxtail millet salad

[Steamed Dish]

Cold chawanmushi with Tsunan-grown corn

[Vinegared Dish]

Mozuku seaweed with sweet flower roots and okra from Izumozaki

[Fried Dish]

Maitake mushrooms, pumpkin, fava beans, and wild grape tempura with kinome (Japanese pepper) salt

[Main Dish]

Pork hamburger steak, served with Ishigaki-grown Koshihikari rice and miso soup

[Dessert]

Handmade dango with Horse chestnut sweet sauce and Horse chestnut sweet cracker

About allergies

We will do our best to accommodate allergies, so please let us know when making your reservation.

About meal location and meal start time

Meals will be served in the dining room on the first floor.

Dinner start time: 18:00 or 18:30 (not selectable, time may change depending on accommodation situation)

Breakfast starts at 7:30 or 8:00 (can be selected, time may change depending on accommodation)

Morning Walk (Optional Participation)

A local guide will take you to one of Akiyamago's famous sightseeing spots, either Mikura Bridge or the Ketto Stone Terraced Rice Fields. Enjoy the refreshing morning air as you explore.

[Fee] Free of charge

[Time] 6:00 AM – 7:00 AM
*Time may change.

[Itinerary] Katakuri House→ Mikura Bridge or Stone Terraced Rice Fields (Round trip: approx. 1–1.5 km)

[Clothing] Comfortable clothing and sneakers

[Remarks] Held even in light rain
*Please bring rain gear in case of rain. The walk will be canceled if the weather is severe.