At Wakuden no Mori in Kyotango, Learning About Nature and Food for Children

Murasakino Wakuden Co., Ltd. is holding "Tsuchi no Gakko" (School of the Earth) at "Wakuden no Mori" in Kyotango, Kyoto, where children can learn about nature and the background of how food is produced.

The second session features Miyu Imakuni, a third-generation beekeeper from Mimi Reine, as the instructor. Participants will learn about bees, flowers, the natural cycle, and the connection to food through honey collected from beehives set up at Wakuden no Mori in a "Honey Extraction Workshop."

"Wakuden no Mori," a Forest Cultivated by Wakuden in its Founding Location, Kyotango

In 2007, inspired by an encounter with botanist Akira Miyawaki, the company began planting trees with local residents, people from all over Japan, and employees, with the desire to "grow a forest that will last for hundreds of years." As a result, 56 species and 30,000 trees have been cultivated.

Today, it has expanded into a forest that yields diverse harvests each season, including butterbur, shiitake mushrooms, mulberries, sansho pepper, persimmons, and yuzu.

Wakuden no Mori is more than just a natural environment. It houses the "Kumihama Kobo" (Kumihama Workshop) where food is made, the restaurant "MORI Wakuden" where the blessings of Tango can be savored, and the "Mori no Naka no Ie Annos Mitsumasa Kan" (House in the Forest: Annos Mitsumasa Museum) exhibiting works by Mitsumasa Anno. It is a place where nature, food, and art are connected in a single flow. The Annos Mitsumasa Museum, designed by architect Tadao Ando, offers an immersive experience in the forest, allowing visitors to encounter the gentle watercolor world of Mr. Anno.

Photo Credit: Tadao Ando Architectural Research Office

"Tsuchi no Gakko": Experiencing, Touching, and Tasting the Background of Food

"Tsuchi no Gakko" is an initiative to learn about the forest, the local nature and climate, and the food culture nurtured by the land, together with food producers. Children encounter the background of how food reaches their tables while seeing, touching, and tasting.

Butter and honey, which we casually consume every day, have dairy farming that delivers milk, bees that pollinate flowers, and the craftsmanship of people who work with these ingredients behind them.

First Session: Butter Making with Fresh Jersey Milk

In the first session, with the cooperation of "Milk Kobo Sora" in Kumihama, Kyotango, butter was made using freshly squeezed jersey milk. Participants compared commercially available jersey milk with freshly squeezed milk, then experienced the process of shaking the milk themselves as the fat content gradually solidified into butter. The resulting butter was enjoyed as an anbutter sandwich with special sweet bean paste from "MORI Wakuden."

Children who participated commented:

"I didn't know butter was made like this."

"I really understood how precious butter is."

"The fresh milk was delicious."

Through the experience of milk transforming into butter before their eyes, it was a time for children to connect with the blessings of nature and human effort behind their food.

Second Session: "Honey Extraction" with Third-Generation Beekeeper Mimi Reine

In the second session, Miyu Imakuni from Mimi Reine will serve as the instructor, offering an experience of extracting and tasting honey raised at Wakuden no Mori.

Mimi Reine is a third-generation female beekeeper, following in her grandparents' footsteps.

With the motto "High-quality domestic honey, more often in daily life," she engages in beekeeping amidst the clear waters and rich natural satoyama of northern Kyoto Prefecture.

On the day of the workshop, participants will experience the process of extracting honey from the beehives using the honey extractor that Mimi Reine uses in her daily beekeeping.

In addition to freshly extracted raw honey, participants will taste and compare two types of honey cultivated by Mimi Reine, experiencing the differences in their flavors. The honey they extract themselves can be taken home as a souvenir.

Mimi Reine's honey is harvested through reliable beekeeping techniques passed down through generations and meticulous handwork.

By experiencing the natural processes and the beekeeper's craftsmanship behind the honey, children will encounter the story of how food comes to be.

Towards a Forest Nurtured Together with Future Children

Wakuden no Mori has been created over a long period, by planting saplings, growing the forest, establishing workshops, producing food, and providing spaces to experience art. On this forest stage, we will look together with local residents, producers, and children at the nature and human activities behind food production, and pass it on to the next generation.

Additionally, on the third Sunday of every month, "Free Museum Day for Elementary School Students" is held, offering free admission to the "Mori no Naka no Ie Annos Mitsumasa Kan" for elementary school students. Along with "Tsuchi no Gakko," this creates opportunities for children to engage with nature, food, and art.

Event Overview

Name:

"Tsuchi no Gakko" MORI Wakuden × Mimi Reine

Honey Extraction Workshop at Wakuden no Mori

https://mori.wakuden.kyoto/news/20260615

Date and Time:

July 19, 2026 (Sun)

Session 1: 10:30 AM - 11:30 AM

Session 2: 2:00 PM - 3:00 PM

Location:

Wakuden no Mori

764 Tani, Kumihama-cho, Kyotango City, Kyoto Prefecture

Capacity:

10 people per session

Applications will be accepted on a first-come, first-served basis.

Please note that applications will close once capacity is reached.

Participation Fee:

3,000 yen (includes honey souvenir)

Up to 2 people can participate per kit. Tasting and souvenir are for one person.

Application Contact:

Phone: 080-9947-7076

Email: seki-n@wakuden.jp

Application Form: https://forms.gle/As29vSZL7hkrW4Wq8

About Wakuden no Mori

Wakuden no Mori is a forest cultivated by Wakuden in its founding location, Kyotango.

On the premises, there are the Kumihama Kobo, the restaurant "MORI Wakuden," and the "Mori no Naka no Ie Annos Mitsumasa Kan" exhibiting works by Mitsumasa Anno.

Official Website: https://mori.wakuden.kyoto

Wakuden no Mori Details

Wakuden no Mori, 764 Tani, Kumihama-cho, Kyotango City, Kyoto Prefecture

https://mori.wakuden.kyoto/access/

Mori no Naka no Ie Annos Mitsumasa Kan

Opening Hours: 9:30 AM - 5:00 PM (Last entry 4:30 PM) TEL: 0772-84-9901

MORI Wakuden

Opening Hours: 10:00 AM - 6:00 PM (Last order 5:30 PM)

TEL: 0772-84-9898

Business Calendar

https://mori.wakuden.kyoto/calendar/

Closed: Every Tuesday (or the next day if it's a holiday), December 29 - January 2 for New Year holidays.

Inquiries Regarding This Matter

Murasakino Wakuden Co., Ltd.

TEL: 075-415-1800 (Main) E-mail: pr-murasakino@wakuden.jp

Murasakino Wakuden Co., Ltd.

Murasakino Wakuden originated as a traditional inn founded in Kyotango, Kyoto. Cherishing the philosophy and aesthetic sense passed down to the restaurant "Kodaiji Wakuden," we deliver food products and sweets that embrace the changing seasons.

Against the backdrop of Kyotango's nature and the activities at "Wakuden no Mori," we convey the depth and beauty of Japanese food culture to daily dining tables by observing the relationship between people and nature, and between ingredients and craftsmanship.