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Mitsuba Osuimono

Mitsuba—Cryptotaenia japonica—is a perennial herb used in traditional Japanese cooking. It is also known as Japanese Parsley or Japanese Honeywort. The leaves have a mild parsley flavour.

At Shizuka Ryokan, we use mitsuba in a very tradtional Japanese soup known as suimono—which translates as ‘things to sip’. Suimono is a clear broth. It is a deceptively simple soup, but in the hands of the chefs at Shizuka it is a masterful celebration of seasonal colours and the umami flavour.

Serves 2

4 stalks mitsuba
yuzu zest

For dashi:
2 cups water
5g kombu (dried seaweed)
5g bonito flakes

For seasoning:
1 tbsp sake
2 tsp mirin
2 tsp soy sauce
½ tsp sea salt

Tie the mitsuba stalks into a knot.

Gently clean the dashi kombu with a damp cloth. In a medium pot, add the water and kombu. heat slowly on medium heat.

Just before the water boils add the bonito flakes and turn off the heat.

Strain dashi  and transfer to medium saucepan. Add the sake, mirin, soy sauce and sea salt.

Place in serving bowls. Sprinkle with mitsuba and yuzu zest just before serving.

Serving suggestion: Add tofu, mushrooms, carrots or seafood to the broth.

Founder of Japanese yoga, Yakamura Tempu. There is a yoga workshop coming up at Shizuka Ryokan in spa country, Hepburn Springs

Shinshin-tōitsu-dō: Japanese yoga at Shizuka Ryokan

Shizuka Ryokan is hosting a Japanese yoga retreat in early 2020. The focus of the 3-day retreat is Japanese yoga and macrobiotics.

Japanese culture honours seasonal change. Japan has five seasons: summer, autumn, winter, spring and tsuyu—the rainy season. The Japanese pay close attention to the blessings of each season, and Japanese yoga poses change according to the time of year.

Japanese yoga is underpinned by the theory of the five elements, and the idea that different energy channels, or meridians, in the body correspond with certain organs.

In the early 1900s, Nakamura Tempu spent time in Nepal and India studying traditional yogic practices. He combined traditional yoga with five element theory to create shinshin-toitsu-do—Japanese yoga.

Japanese yoga teaches four basic principles to unify the mind and body:

  • use the mind in a positive way
  • use the mind with full concentration
  • use the body naturally
  • train the body gradually, systematically and continuously.

Join Cate Peterson and Lars Skalman at Shizuka Ryokan this November on a journey of five element yoga. Visit their Seasonal Yoga website to learn more.

Macrobiotic salad of pomegranate, radish and carrot prepared by Lars Skalman

Macrobiotics: Japanese traditions

At Shizuka Ryokan, we host many retreats and workshops throughout the year. One that we are very excited about is the 2019 Seasonal Summer Yoga Retreat. Over three days in November, Cate Peterson and Lars Skalman will be at Shizuka Ryokan teaching Japanese yoga and macrobiotic cooking. (The beautiful photograph accompanying this post is from a collection of macrobiotic recipes by Lars Skalman.)

Many people are familiar with yoga (learn more about Japanese yoga here), but they may not know what macrobiotics is. Here is a brief introduction.

George Oshawa, is seen as the father of macrobiotics. Ohsawa recovered from tuberculosis in 1911 using a seasonal wholefoods diet recommended to him by Dr Ishizuka. Dr Ishizuka had a theory that good health was the result of the correct balance of potassium, sodium, acid and alkaline in the diet.

The macrobiotic diet was popularised by Oshawa in the 1930s. Ohsawa trained students, including Michio and Aveline Kushi, who spread the ideas of macrobiotics throughout the West.

In the late 1970s, there was an explosion of interest in traditional medicine around the world (perhaps helped along by the handsome Bruce Lee). Westerners studied traditional eastern philosophies and practices such as shiatsu, martial arts, nine-ki astrology, reiki, meditation, the I Ching, Traditional Chinese Medicine, acupuncture, ta’i chi and macrobiotics.

Macrobiotics is based on the idea that each of us is responsible for our own health. A macrobiotic diet is a pescatarian (or sometimes vegetarian or vegan) diet. It is based upon Zen Buddhist concepts about food. The macrobiotic diet attempts to balance the yin and yang elements of food and cookware.

The macrobiotic diet aims to reduce animal products, eat locally grown foods which are in season, and eat in moderation. Macrobiotics favours locally grown wholegrain cereals, pulses, vegetables, seaweeds, fermented soy products and fruit. For example, soba noodles (buckwheat flour), umeboshi plum and bancha tea are recommended.

Members of the nightshade family such as tomatoes, capsicums, potatoes and eggplant are used sparingly as they are considered to be extremely yin. Cooking utensils should be made from wood or glass, non-stick coating and plastics are avoided.

If you are keen to learn more about macrobiotics, and to see it is a modern-day context, why not come along to the Summer Seasonal Yoga Retreat. You’ll learn from the experts how to prepare seasonal macrobiotic dishes such as beetroot and arame pickles, salt and pepper tofu with black bean sauce, sweet rice pudding and vegetable pakoras. YUM!

About Us – Seasonal Yoga Treats

Collage of yoga teacher Lard Skalman combining phorograph of Lars with images of red summer flowers

2020 Summer Seasonal Yoga Retreat at Shizuka Ryokan

The Summer 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.

“According to the Oriental view of the cosmos everything, including the seasons, are governed or described by what are known as the five elements. These are: fire, water, earth, wood and metal. Summer is governed by fire which is associated with expansion.”

Join us at Shizuka Ryokan for a delicious weekend of summer yoga, delicious vegetarian food and fun. Shizuka Ryokan is one of Victoria’s premier wellness retreats. Located in Daylesford spa country, simply being surrounded by the manicured gardens and the quiet of a traditional ryokan is a grounding treat. Shiatsu, a type of traditional Japanese bodywork, is on offer.

From Friday until Sunday afternoon we practice yoga, mindfulness and technique to fully embody the summer season. We have chosen practices that suit beginners and the experienced alike. Along with the carefully curated menu, our intention is that you experience a joyful and energetic start to the season.

Summer is a time for eating light foods that assist with cooling our bodies. You will learn the principles that guide food preparation in this season and techniques and practices to take your health into your own hands. Learn and work on your heart and small intestine 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

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.

Dates to be announced.

Scallops with soy sauce and yuzu made with a traditonal Japanese recipe

Seared scallops with soy and yuzu

Another traditional Japanese recipe from the Shizuka Ryokan kitchen.

Serves 2

scallop shells, for serving
1 tsp brown sugar
3 tsp organic soy sauce
2 tsp mirin
2 tsp drinking sake
2 tsp yuzu juice
10 scallops
10g fine quality butter (Danish)

wakame seaweed for garnish

Pour boiling water on wakame and set aside.

In a small jug, mix together brown sugar, soy sauce, mirin, sake and yuzu juice. Set aside.

Heat frypan until hot. Add butter.

Sear scallops for approximately 1 minute on first side, turn scallop, fry for 30 seconds. Pour sauce from jug into pan. After 30 seconds, remove scallops from pan and set aside.

Stir sauce until it thickens.

To serve: Place scallop shell on a plate of pebbles. Put one scallop in each scallop shell on a bed of wakame. Spoon 1 tsp of sauce over each scallop.

Vegan variation: Replace butter with Nutelex and scallops with the stems of king oyster mushrooms. Example in the recipe photograph at the rear.


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.


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.

Matcha shortbread on Japanese plate.

Green tea shortbread

People have been known to fall in love with Shizuka Ryokan when they taste the matcha shortbread that we serve upon arrival.


250g butter (room temperature)
¼ cup caster sugar
⅓ cup cornflour
⅓ cup icing sugar
Rind from one grated lemon
1-2 teaspoons of matcha green tea powder
2⅓ cups of gluten-free plain flour


Heat oven (fan forced) to 160°C
Cream butter and sugar. 
Add vanilla essence, lemon rind, cornflour, icing sugar and matcha.
Beat until well combined and creamed. 
Fold in flour and mix well. 
Roll out on floured surface until required thickness. 
Use cookie cutter to cut biscuit shapes. 
Place on baking paper on tray. 
Keep rolling and cutting until finished.
Cook in oven for approximately 30 minutes.  Cool on tray