季と和について｜静岡県富士宮市 料理と発酵の教室

Seasonal Vegetables and Fermentation — Ki to Wa

Fujinomiya, Shizuoka, Japan

"Ki to Wa" is a women’s cooking salon based in Fujinomiya, Shizuoka, where we share gentle, nourishing cuisine made with an abundance of seasonal vegetables and traditionally crafted fermented seasonings.

Our approach supports a healthy gut and honors the body with meals prepared in harmony with nature.

The name Ki to Wa carries a heartfelt wish:

to share the comfort of enjoying ingredients at their seasonal peak, in rhythm with the turning of the year —

and through cooking, to help create moments of quiet ease within one’s daily life.

To delight in the seasons as they return again and again

is to find joy in the present moment,

and to look forward with gentle anticipation to the days ahead.

In this way, the rhythm of the seasons offers us an important key —

one that frees us from lingering regrets of the past and anxieties about the future.

The vitality held within seasonal ingredients and living fermented foods sustains us in every season of life.

And cooking becomes a tender way to accompany ourselves, whatever we may be feeling.

With sincere care, we share this gentle practice,

supporting each person who joins us in finding deeper joy in everyday living —

and in the beautiful act of being alive.

◽︎ How to support and restore gut health through nourishing meals

◽︎ How to reduce the root causes of skin concerns and cultivate a naturally smooth, radiant complexion through food

◽︎ Gentle sweets that are kind to the body and deeply satisfying to the heart

◽︎ Foundational knowledge of fermentation, and how to incorporate fermented seasonings and living fermented foods into everyday cooking

◽︎ The fundamentals of balanced eating, and sustainable approaches to nourishment that can be continued for a lifetime

◽︎ Simple plating and presentation techniques that bring beauty and seasonal color to the everyday table

At Ki to Wa, we cherish a thoughtful and wholehearted approach to cooking and teaching.

◽︎ We introduce dishes that embody “kindness to the body,” grounded in the perspectives of physiology and nutritional science.

◽︎ Our lessons include not only cooking and tasting, but also dedicated time for guided learning and deeper understanding.

◽︎ We use seasonal vegetables at their natural peak, honoring the ingredients of each moment.

◽︎ All seasonings are additive-free, including naturally brewed and house-made fermented condiments.

◽︎ Above all, we value gently listening to and supporting each individual’s feelings, concerns, and personal journey.

The Heart at the Core of Ki to Wa

Creating health from within daily life.
Would you like to gently turn your attention to the small choices woven into your everyday living?

At Ki to Wa, we believe that true well-being is not built through extremes, but through the quiet, steady choices we make each day — what we prepare, what we savor, and how we care for ourselves in the midst of ordinary moments.

What Ki to Wa Wishes to Share

What I, once someone who struggled with cooking, hope to share.

There was a time when cooking did not come easily to me.

She completed her studies in Lifestyle Health Sciences, an interdisciplinary field that explores how daily elements such as diet, exercise, sleep, housing, and clothing influence the body — examining health through the lens of everyday living.

Certified Health Exercise Instructor.

Certified Food Sanitation Supervisor.

At the Japan Inner Beauty Diet Association, she studied methods of nourishing the gut to cultivate both beauty and well-being, and obtained certification as an Inner Beauty Planner. She further trained under Ayako Asanuma — a professional in fermentation, gut health, and life coaching — deepening her knowledge of fermentation and the preparation of fermented foods.

Through cooking for herself, she experienced a profound shift: a renewed sense of positivity and noticeable improvements in her physical well-being. Inspired by this transformation, she began sharing gentle, body-supportive meals centered on seasonal vegetables and fermented seasonings.

Wishing to support women who carry physical or emotional concerns in learning to care for themselves with kindness, she founded the cooking salon Ki to Wa in September 2020.

Born in 1992.

She loves wildflowers, tea and coffee, Japanese sake, music, Hello! Project, and natural fabrics such as cotton and linen.