Discover the Taste of Nature in Usuki: Organic Cooking with Seasonal Ingredients

When people think of Japanese food, sushi and ramen may come to mind. But in the quiet castle town of Usuki, cuisine becomes something deeper—an intimate conversation between the land, the farmers, and the changing seasons.

"Spring of 100 Years": Where Philosophy Becomes Flavor

Today’s cooking class was led by Spring of 100 Years (Hyakunen no Haru), a restaurant guided by the ancient belief “The Body and the Land Are One.” This

idea—Shindo-Fuji—teaches that the most nourishing food is the food grown in the

place you live.

The chef was so inspired by Usuki’s devotion to organic farming that she chose to run her restaurant here. Now, over 90% of her ingredients come from local organic fields, and each menu follows Japan’s 24 Solar Terms, capturing the subtle beauty of nature as it shifts through the year.

Every dish is crafted not just to be tasted, but to be felt through every sense—through the vibrant colors of fresh ingredients, the sweet depth of organic vegetables, the variety of cooking techniques that highlight each element, and the artistic presentation that brings it all together.

Usuki: A City Rooted in Organic Living

Usuki has spent decades nurturing its soil and supporting farmers who grow organic food with care. At the city’s Compost Manufacturing Center, rich compost is created from:

• 80% local grass and tree cuttings

• 20% pig manure

This natural humus helps farmers cultivate vibrant vegetables while reducing waste. The city also certifies sustainable farming through its Honmamon Agricultural Products Certification, and even school lunches use these ingredients whenever possible.

Across Usuki, restaurants, breweries, and markets embrace the idea of local production for local consumption—creating a community that lives in harmony with its land.

Cooking the Summer Solstice

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  Organic Cooking Class @Usuki (Ratatouille)

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  Organic Cooking Class @Usuki (Summer Vegetable Paella))

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  Organic Cooking Class @Usuki (Vichyssoise)

In today’s class, twenty participants—many of them health-conscious locals—gathered to cook a Summer Solstice menu using freshly harvested organic vegetables:

• Summer Solstice Ratatouille

• Summer Vegetable Paella

• Vichyssoise

By the end, participants had created dishes that were nourishing, beautiful, and deeply connected to the farmers and the soil that made them possible.

This was the first of five seasonal classes, and everyone left eager to discover what the next Solar Term will bring.

A Culinary Culture Celebrated by UNESCO

Usuki’s dedication to sustainable food culture is why it was named a UNESCO Creative City of Gastronomy. Here, food is more than a meal—it is a way of honoring nature, supporting local farmers, and passing down wisdom to future generations.

If you’re searching for an authentic culinary experience beyond Japan’s well‑known destinations, Usuki offers something truly special: a chance to taste the land, learn its philosophy, and cook with the rhythm of the seasons.