July has arrived. Today is July fourth.

I’ve had a two-day break starting yesterday—a rare chance to take things slowly. Looking back, ever since I returned from my trip to Shimane, work has been relentless. June gave me only three days off. So I decided to keep this break clear and dedicate it to “rest,” giving my body a proper reprieve. That said, even rest days have their tasks. I finally got through the pile of things I’d been putting off yesterday.

Once that weight lifts, your body starts to itch for something. Right—time to run.

Ten kilometers after three weeks

I try to remember the last time.

The previous run was around June sixteenth, I think. So that’s roughly three weeks ago. Quite a gap. I’ll admit, I was a little worried whether my body would cooperate.

But once I got going, my legs moved better than expected.

I ended up running just over ten kilometers. For three weeks without a proper run, I’d call that a success. After finishing, the usual routine: ten sit-ups, three sets. Then a gentle stretch of the legs.

Walking home slowly is my cooldown.

I let my breath settle as I walk, not really thinking about anything—just walking. This time is my best stress relief. The heat from running slowly drains away, and the breeze sweeps through refreshingly.

The gateway to summer at Mizumoto Park

The walking path takes me through Mizumoto Park.

Lush greenery spreads all around. As I walk, I pause to look out over the wetland.

Lotus leaves blanket the water. A sight unique to this time of year. Algae thickens beneath the surface. Soon enough, these lotus leaves will be cleared away. Come winter, this wetland becomes entirely bare.

Here and there, the sound of frogs.

A gentle ribbiting, scattered across the water. To be honest, I’m not particularly fond of frogs. I’ve eaten them before, but I don’t seek them out. Those big bullfrogs especially—I find them a bit unsettling. Still, hearing the voice of a creature tied to the season isn’t so bad.

Soon enough, cormorants will come to the water’s edge. They swim across the surface, hunting for small fish. That’s just how this place is.

A little further on, a bridge comes into view.

This bridge is famous for kingfishers. Early in the morning, birdwatchers with cameras wait patiently for them to appear. Since it was past ten, there weren’t many people around today. The sound of a waterfall drifts over from somewhere. A lovely sound.

Looking up at the sky, the rainy season clouds still linger. Yet through the breaks in the clouds, I catch glimpses of summer light. The birds’ songs shift subtly with the season too. When you run, you notice these small changes. That’s one of the pleasures of it.

Lunch at home, finally

Back home, I sat down to lunch for the first time in a while.

These days, whenever I have a day off, I tend to head out early to eat somewhere. So eating lunch at home felt like ages ago.

I had some leftover tuna sashimi from yesterday.

I ate it with koji soy sauce that I’d made myself—that batch I’d fermented with koji from Ishikawa recently. The rich, silky koji soy sauce is smoother and deeper in umami than regular soy sauce. It pairs beautifully with tuna. To prepare my meal with something I’ve made with my own hands—there’s nothing more satisfying than that.

Then there was the egg.

When I eat lunch at home, I always make a fried egg. A little olive oil, two eggs in the pan. I add about half a spoonful of koji soy sauce and mix it as it cooks. I prefer it just past runny, slightly firmer than soft. This has become my signature dish.

Just a touch of koji soy sauce transforms an ordinary egg into something far more nuanced. The power of fermentation is remarkable.

Evening: pork soup made with my homemade miso

I spent the afternoon lounging about, even squeezing in a nap.

After three, I headed to my regular fishmonger. I picked up the assorted sashimi platter I’d ordered yesterday and walked back home. I’d decided on sashimi and pork soup for dinner.

The miso in that soup is miso I fermented myself last year.

I always make my miso soup and broths with this homemade miso. It’s completely different from store-bought—the aroma, the depth. And more than that, my body feels better. My digestive system, especially, is noticeably healthier. This is what gut health really means. I believe the daily consumption of fermented foods is the most powerful benefit there is.

One day, a plot of land and a fermentation workshop

As I walked, I found myself daydreaming.

This town has plenty of farmland. Plenty of green space. When I retire from work one day, I’d love to have my own plot here. Grow vegetables, sell them. In a small workshop, ferment miso and nukazuke—pickles in bran. What a life that would be.

Building something like that takes money, of course. So for now, it remains a dream.

But walking through these fields, the dream feels a little closer. Running, eating, and someday getting my hands dirty in the soil. That’s what I’m looking forward to.

Walking the green paths home

On the way back, I took an old route I used to know well.

The path I walked as a child, heading to elementary school alongside my classmates. When I was young, a distance like that meant nothing. Now, perhaps I walk a little more slowly. Yet thanks to keeping up with jogging, walking itself feels effortless.

It was hot, so I ended up buying a single can of draft beer. I sipped it slowly as I walked, enjoying the evening air. It’s a rare day off—I think I’ve earned it.

The daylight has stretched considerably. At five in the evening, the world is still bright. I walk slowly home, watching the green unfold around me. This kind of time is the greatest luxury.

What this day taught me

I ran ten kilometers after three weeks away, and my body answered. On my day off, I nourished myself with homemade koji soy sauce and miso. Looking back, it was an ordinary day, yet my heart and body felt quietly, deeply satisfied.

There’s something I want to say about all this.

The fact that I could run even after such a long break, I think, is thanks to daily consistency. When you eat fermented foods and keep your gut in good condition every day, and when you keep moving your body without pushing too hard, something remarkable happens. Even with a gap of weeks, your body remains ready to respond.

Exercise and fermentation—they’re like the two wheels of a cart.

If you’ve been away from running for a while, start with a short distance, at a slow pace. Add one dish to your table: miso, natto, something with koji. If you tend to your gut first, your body will be far more willing to move again.

Tomorrow, the busy days begin again.

I’ll carry this day’s energy forward, and keep walking.

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Running and fermentation. The more you persist with both, the more your body rewards you.

※ This article is based on personal experience and publicly available information. It is not intended to diagnose, treat, or prevent any disease. If you have health concerns, please consult a doctor or registered dietitian. See our Disclaimer.