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Japanese Cooking

Seasonal Eating: the Japanese way

The five element philosophy teaches that one fosters health by eating foods that correspond with the seasons. The five element theory originated in China and spread to Japan. The theory is based on five seasons. Each season corresponds with an element, environment, organ pair, flavour and emotion. (The five elements relate to each other in terms of cycles but we won’t go into that now.)

Foods to support the kidneys and bladder during winter

Winter is the season of the kidney and its partner organ, the bladder. Chinese Medicine considers that kidney deficiency is an underlying cause of many ailment, including frequent urination, lack of energy, memory loss, lower back and knee pain, heel and ankle pain, swollen ankles, low libido, impotence and severe menopausal symptoms.

The appropriate flavour for this season is salty. Try to incorporate foods that taste salty such as seafood, beans, bone broth, miso, tamari, and pickles.  Beneficial foods include flax, pumpkin, sunflower seeds, black sesame seeds, walnuts, chestnuts, barley, millet, and deep green vegetables. The herb Rehmannia is of benefit here.

At Shizuka Ryokan, in winter we serve yuzu scallops. Scallops are the perfect tonic for the kidneys.


Lars Skalman in a yoga pose

Spring Seasonal Yoga Retreat at Shizuka Ryokan

5pm Friday, 6th September—2pm Sunday, 8th September

Book here

The Spring Seasonal Yoga Treat combines the ancient oriental wisdom of seasonal living, yoga practice, macrobiotic cooking and Japanese shiatsu massage. Join Lars Skalman and Cate Peterson for a weekend retreat at Shizuka Ryokan.

“Envisage the growth from seed to sapling after the dormancy of winter; this is the time of rejuvenation and growing in previously unexplored directions. In yoga classes, we capture this pervasive feeling of new beginnings. The healthy expression of wood funnels and controls energy in its upward, twisting, movements of release.

Join us at Shizuka Ryokan for a delicious weekend of Spring yoga, delicious vegetarian food and fun. Shizuka Ryokan is in itself an experience of the peace and grounding of Japanese culture. Simply being surrounded by the manicured gardens and permeating quiet is a true treat. Shiatsu is on offer.

From Friday until Sunday afternoon we practice yoga, mindfulness and technique to fully embody the Spring Season. We have chosen practices that suit beginners and the experienced alike. Along with the carefully curated menu , our intention is that you leave bubbling with Spring energy for a refreshing, detoxing, energetic start to the season.

You will learn the principles that guide food preparation in this season of fresh green growth and techniques and practices to take your health into your own hands. Learn and work on your liver and gall bladder meridians to help you unblock and clear your pathway to pristine health and the excitement of the new.”


  • Twin share $890 (Early Bird) / $990
  • Private room $1,150 (Early Bird) / $1,350
  • Early Bird ends 21st July

About the instructors

Lars Skalman worked in top end restaurants in Sweden and Sydney for
 20 years until he became interested in macrobiotic and wholefood cooking. He has extensive experience cooking on yoga retreats, where his somewhat unorthodox approach to macrobiotics has made it easier for people to alter their attitudes toward healthy eating. He is also a yoga teacher and shiatsu therapist.

Cate Peterson has over three decades’ experience as a Japanese yoga teacher, meditation teacher, occupational therapist and masseuse. Her work with individuals and organisations through United Nations World Yoga Day, YogaHive and Get Off Your Asana is all about bringing yoga practice to full fruition in Australia, so that it can take its place in addressing our communal health.

Image: pinterest.com.au/MOONABEANS/ Yuzu bath Japan Japanese culture onsen

The five seasons: Japanese traditions

Japanese culture honours the seasons. Japan is a mountainous country of islands stretching from the Sea of Okhotsk in the north to the East China and Phillipine Seas in the south. Japan experiences five distinct seasons due to the wide variation in geography and climate: summer, autumn, winter, spring and tsuyu—the rainy season. The Japanese pay close attention to the blessings of each season, and practices have evolved to honour seasonal change.

Starting around Shogatsu—the New Year—icy winds bring snowfall to a large area of Japan stretching from Hokkaido Island in the north to the Hokuriku region of Honshu, the main island of Japan. (It does not snow in Okinawa Island in the south.) Heavy snowfall does not start until later in the year, sometimes in February. On the north island up to four metres of snow may fall in a season.

Spring is sakura—cherry blossom—season. The blossoms start to flower in the south in Okinawa, and the blossom season travels northward. The cherry blossom season only lasts for a few weeks, but spring typically lasts from March to June.

Next comes tsuyu—the fifth season. It pours rain. The start and end of the rainy season varies, but people usually avoid travelling to Japan during the last two weeks of June.

After tsuyu—the rainy season—ends the whole of Japan, with the exception of the northern island Hokkaido, enters a season of high humidity and temperature. Summer runs from July to September. Miyazaki mangoes and Kyushu papayas appear at the market. Typhoon season ravages Okinawa in the south.

In autumn, leaves change colour to gold and red, and people forage for mushrooms and harvest rice, apples, nashi and persimmons. Momijigarimaple viewing—is the tradition of visiting areas where maple trees have turned red. The days gradually grow darker and colder and autumn turns to winter once more.

At Shizuka Ryokan we have adopted the Japanese practice of honouring the seasons, with a southern hemisphere twist. In the guestrooms, flowers are changed in accordance with the seasons. Two seasons ago, our gardener planted cherry blossoms, with the aim of celebrating hanami—the cherry blossom festival—at Shizuka in the spring.

We have a seasonal yin yang go gyo yoga retreat with Lars Skalman and Cate Peterson planned for spring that ties in perfectly with the five seasons of Japan. Shizuka’s shiatsu practitioners are trained in five element shiatsu—a philosophy that encapsulates the Japanese concept of the five seasons.

At the time of writing, our menu reflects the seasons, with delicious edible pine mushrooms gleaned from the pine grove just outside the kitchen. 

In Japan during Touji–winter solstice–people take yuzu baths. Winter solstice falls on June 22 in Australia this year. Yuzu is a Japanese citrus fruit. Yuzu baths are believed to purify the body and soul. Here at Shizuka, we foster the Japanese yuzu bathing tradition by providing yuzu & hinoki bath salts with each overnight booking.