Dashi Food Experiences

In historic Kyoto, renowned for its picturesque temples and shrines, learn how to make two types of sushi (sushi rolls and round temari-zushi) and the soup stock dashi, which forms the foundation of many Japanese dishes.

Fermentation specialist Yoko will teach you how to make miso—the beloved staple ingredient of Japanese cuisine. Learn about the history and regional differences of this fermented bean paste from a certified guide/interpreter, and try it for yourself!

Learn how to make perfect sushi and side dishes with the help of professional teachers who will teach you about different ingredients and seasonings used in sushi. They will also teach you how to make the best sushi rice and broth for miso soup!

Visit local bars with high-quality craft cocktails, Japanese whiskey, nihonshu sake, and light bites: soup, dessert. Enthusiastic high energy guide, knowledgeable master bartenders make personalized drinks while you laugh and learn about real Japan.

Come to Uji, Kyoto–the birthplace of tea in Japan–for a hands-on tea experience. Grind tea leaves, whisk your own bowl of matcha, attend an authentic tea ceremony at a beautiful tea house, and indulge in a meal of tea soba and matcha rice cakes.

Feeling adventurous? Visit the world’s only awamori (Okinawan distilled spirit) cave, tour the distillery, taste tofuyo that’s aged in the very same caves, and drive around Yagaji island, stopping at scenic spots and a cafe for more Okinawan cuisine.

A fun time for the whole family, you’ll dress, train, and eat like a ninja during this immersive experience in Asakusa! Test out your shuriken, blowgun, and sword skills, then refuel with a ninja-themed menu followed by a casual tea ceremony.

Learn how to make the UNESCO-recognized “washoku” (traditional Japanese cuisine) during a cooking class in central Tokyo! Learn the fundamentals of Japanese cooking while making 4 different dishes with an English-speaking culinary instructor.

Join Captain Mikio, an international pilot/gourmand, for a cooking class that teaches you how to prepare seasonal fish–whole and as sashimi. First, visit a fish market to select your seafood, then handle a whole fish and prepare a meal from scratch.

Katsuobushi (dried bonito) is an essential component in the Japanese soup stock “dashi,” featuring in many Japanese dishes. In Makurazaki a.k.a. “Katsuo Town,” join a dashi making workshop and see how the bonito is processed at a katsuobushi factory.

Katsuobushi (bonito flakes) is an essential building block of Japanese cuisine. In Mie, join a guided tour of a katsuobushi factory with a detailed explanation of the production process, and enjoy a meal featuring freshly-shaved bonito flakes.

Learn how to make udon from scratch for the perfect oykao-don! You will also learn about different ingredients and seasonings used for the oyako-don and also make a side dish.