“Ryukyu Revitalization Retreat” : Rejuvenate Mind and Body with Traditional Okinawan Cuisine and Exercise

Experience the Fermentation Culture That Has Continued Since the Ryukyu Dynasty Era
HOSHINOYA, each of whose facilities offers an extraordinary experience with a unique theme, is pleased to announce that HOSHINOYA Okinawa, the pinnacle of Okinawan luxury, will offer the "Ryukyu Revitalization Retreat" from September 1st to November 30th, 2024. This program features Okinawan cuisine incorporating fermented ingredients and exercises to rejuvenate the mind and body. Okinawa, with its stable and warm climate throughout the year, has a long-rooted fermentation culture and has been brewing sake using "kuro koji" (black koji mold). This 2-night, 3-day program focuses on Okinawan cuisine and exercise, as well as spa menus centered around "kuro koji," to alleviate fatigue from summer and autumn ailments caused by temperature differences between morning and evening. Guests will learn about the fermentation culture that has continued since the Ryukyu Dynasty era, make "andansu" (a traditional Okinawan dish) with awamori sake lees and Kumejima miso, and enjoy exercise and meals with fermented ingredients and fiber-rich vegetables to nourish their vitality for the future.

Background
Okinawa's warm and humid climate with stable temperatures throughout the year makes it ideal for making fermented foods. The island has a long-rooted fermentation culture, producing awamori, tofuyo (*1), miso, and more. Fermented foods improve the intestinal environment and balance the autonomic nervous system, allowing the body to fully absorb nutrients from food and circulate high-quality blood throughout the body. Additionally, since most of the neurotransmitter serotonin, known as the happiness hormone, is produced in the intestines, improving the intestinal environment can also be expected to activate the secretion of the happiness hormone (*2). We developed this program with the hope that the power of fermentation would help alleviate various autumn ailments caused by fatigue from summer and imbalances in the autonomic nervous system due to temperature differences between morning and evening. The program focuses on "kuro koji" (black koji mold), which is also used in awamori production(*3), and incorporates fermented ingredients and fiber-rich vegetables unique to Okinawa.
(*1) Tofuyo = Island tofu fermented in koji and awamori.
(*2) Reference: Kobayashi, Hiroyuki. "Jiritsu Shinkei ga 10 Wari Kokoro to Karada ga Todonou Saikou no Shuukan" (The Autonomic Nervous System Is Everything: The Best Habits for a Healthy Mind and Body). President Inc., 2023, 480p.
(*3) Japan Tourism Agency https://www.mlit.go.jp/tagengo-db/R1-01301.html

Features of the "Ryukyu Revitalization Retreat"

1. Learn about the Power of Fermentation That Has Continued Since the Ryukyu Dynasty Era
   

Okinawa, with its warm and humid climate, has a long-rooted fermentation culture. While yellow koji mold has been traditionally used for sake brewing in Japan, Okinawa has a tradition of using black koji mold. The characteristic of black koji mold is that it produces a large amount of citric acid during the sake brewing process, which can suppress spoilage by unwanted bacteria (*4). Upon arrival, guests will learn about the fermentation culture of Okinawa, focusing on "kuro koji," including awamori, tofuyo, and miso, as well as the ancestors' wisdom since the Ryukyu Dynasty era. Participants will have a chance to make "andansu" (*5) at the Yugafu Kitchen studio within HOSHINOYA Okinawa. Andansu, carefully handmade using awamori sake lees and Kumejima miso, will be incorporated into meals during the retreat.
(*4) References: Okinawa Prefectural Sake Brewers Association https://okinawa-awamori.or.jp/awamori/koji/origin/
Ishikawa Koji Shop https://kurokouji.jp/history/
(*5) Andansu = Stir-fried pork simmered with miso, awamori, and brown sugar.

2. Fully Incorporate Fermented Ingredients
   

During the retreat, guests will enjoy "Ryukyu Fermentation Shabu-shabu" with fermented condiments and "Tofuyo Cheese Fondue" using tofuyo, which has been eaten since the Ryukyu Dynasty era. In addition to meals, guests can casually enjoy fermented ingredients in various ways, such as black koji amazake with Okinawan fruits, and fermented drinks before bedtime and upon waking. This 2-night, 3-day program aims to guide guests to a healthy mind and body through meals incorporating fermented ingredients and fiber-rich vegetables.

3. Heal the Body with a Rhythm of Tension and Relaxation
   

The program aims to alleviate physical ailments caused by temperature differences between morning and evening, fatigue, etc., through a gentle wave of tension and relaxation. Guests will moderately move their bodies with aquatic exercises in the infinity pool and "beach walking" along the natural coastline in front of the facility. Afterward, they will experience the "Moon" treatment at the HOSHINOYA Okinawa Spa, where the body is warmed with "gettou-dama" (steamed balls made with shell ginger leaves and glutinous rice flour) during the treatment. This menu, enveloped in a calming scent, relaxes both the mind and body. Additionally, meals using fermentation are provided according to the state of exercise and relaxation, adjusting the body with the interaction of "exercise/relaxation" and "fermentation."

<Sample Retreat Schedule>
■ Day 1
15:00 Check-in
16:00 Andansu making
18:00 Dinner 
21:00 "Nighttime Deep Breathing for Sleep"
22:30 Bath time with awamori sake lees bath set and fermented drink

■ Day 2
7:30 Breakfast "Fermented Breakfast"
9:30 Aquatic exercise (60 minutes)
12:00 Lunch "Tofuyo Cheese Fondue"
14:30 HOSHINOYA Okinawa Spa "Moon" (90 minutes)
19:00 Dinner "Ryukyu Fermentation Shabu-shabu"
21:00 Nighttime beach walk
23:00 Bath time with awamori sake lees bath set

■ Day 3
7:00 "Morning Deep Breathing for Awakening"
8:00 Breakfast & Fermented drink
12:00 Check-out

"Ryukyu Revitalization Retreat" Overview
Period: September 1 - November 30, 2024
Price: 120,000 yen per person (tax and service charge included, accommodation fee separate)
Includes: 2 breakfasts, 1 lunch, 2 dinners, andansu making, beach walk, 1 spa "Moon", aquatic exercise, fermented drinks, awamori sake lees bath set x 2
Capacity: Up to 1 group (2 people) per day
Reservations: Accepted until 14 days prior on the official website (https://hoshinoresorts.com/ja/hotels/hoshinoyaokinawa/)
Remarks: The content may change depending on the weather.
Ingredients and menus are subject to change depending on availability.