Introduction
Misako Takahashi, Owner of Kayaya Farm Stay and Yukiguni Base
I met a woman who calmly processes animals she has hunted herself.
At first, it was hard to believe.
She runs a farm stay.
She holds a hunting license.
And she even built her own meat processing facility.
In Japan, such facilities are rare. As a result, many culled animals are often discarded.
Because of her work, animals hunted in this region are now used as valuable local food.
Misako Takahashi is a great lover of sake and conversation.
Over a drink, she shared the story of how she built her life in this snowy region.
From City Life to a New Path
Born in 1972, Misako grew up in Tokamachi, a heavy snow region in Niigata.
After graduating from high school, she moved to Tokyo, inspired by TV dramas, and began working at a hotel.
In her 30s, she changed careers and joined a food distribution company. Through her work, she traveled across Japan sourcing products.
However, the Great East Japan Earthquake in 2011 became a turning point.
She began to rethink her life and future.
Drawing on her experience in food and hospitality, she decided she wanted to start a farm stay.
Returning Home and Finding a Place
She considered returning to Tokamachi to be closer to her parents.
However, she worried about finding stable work.
At that time, she discovered a government program recruiting members for regional revitalization and applied.
While working in this role, she came across a traditional thatched-roof house.
Its size and atmosphere felt perfect for the farm stay she had imagined.
Creating Kayaya
One day, she heard that the elderly resident of the house was planning to leave.
She knew this was her chance.
“Please don’t tear it down. Let me take it over.”
After persistent efforts, she was able to acquire the house.
With the help of local carpenters and many supporters, she renovated it.
In January 2016, she opened Kayaya, a farm stay with a traditional thatched roof and irori hearth.
From No Resources to Creating Her Own
Because her lodge is located deep in the mountains, she wanted to serve local wild game.
However, there were no businesses in the area handling game meat.
So she decided to create it herself.
First, she obtained a hunting license.
Then, she visited processing facilities in Nagano and within Niigata to learn from experts.
Yukiguni Base — A New System
In December 2017, she opened her own meat processing facility: Yukiguni Base.
Here, she processes and sells wild game sourced from local hunters as well as animals she has hunted herself.
The idea for Yukiguni Base was presented at a business contest hosted by Tokamachi City.
Her project, titled
“Building Yukiguni Base — Discovering and Tasting the Natural Richness of Snow Country,”
won multiple awards, including the Grand Prize.
Using Every Life with Respect
The meat she sources is served at her farm stay and also supplied to restaurants.
In collaboration with a local butcher, she creates processed products such as ham, sausages, and bacon.
She also produces pet treats, ensuring that no part of the animal goes to waste.
Through her work, she gives new value to lives that would otherwise have been lost.
【Experience Highlights】
– Stay in a traditional thatched-roof farmhouse in snowy Japan
– Experience local cuisine featuring wild game (gibier)
– Learn about hunting and sustainable food practices
– Visit a rare small-scale meat processing facility
– Meet a female entrepreneur leading rural revitalization
Meet Misako in Person
This is not just a story about sustainability.
Stay at her farmhouse, share a meal,
and experience how she transforms life in the mountains into something meaningful.
→ View the Experience
