I spent years in finance, abroad and then in Tokyo, before moving to Karuizawa with our dog Umi.

Karuizawa changed how we lived. We cooked more, spent more time outside, and my husband learned to farm.

I started cooking Umi's meals at home as well, with wild venison from local hunters, Shinshu apples, and farm vegetables.

Umi had been an anxious dog in Tokyo. Out here, she became more herself - more confident, more at home in the forest and the farms around us.

That's why Karuizawa Harvest exists. We're starting with meal toppers: whole ingredients, sourced from the same places we cook with at home. Small batches, made in a place we love.

Anne & Umi

If you'd like to read more about Umi, you can find her story here.