Better known as bonito in English, katsuo is an essential fish in Japan. Dried bonito flakes made from katsuo make up an essential element when it comes to Japanese cooking. Katsuo is in fact one of the main ingredients to make dashi, which is a typical Japanese soup stock. Who really knew how much it is used in Japanese cuisine? You can find out by joining this Dashi Tasting and Bonito Tour in Mie held at a natural, old-fashioned bonito making shop.
You can learn about the traditional production of katsuobushi (dried bonito flakes) during this in-depth dashi tasting and bonito tour. As quality food and craftsmanship is highly regarded throughout Japan, this unique tasting in Mie is a great opportunity to learn about how bonito flakes are produced. You will start off the tour with an introduction about bonito and how the dried flakes are made first-hand. To produce the flakes, you will see how the bonito fish are carefully smoked in traditional buildings to create that classic flavor.
You will get to learn all about the importance of katsuo and katsuobushi in Japan. This is a staple ingredient that is used as part of daily Japanese culture and cuisine. Whether it be used as a soup stock base or sprinkled over a hot slab of okonomiyaki, katsuobushi is very versatile. However, its signature umami flavor always packs a punch. After your detailed introduction to the production process, you will get the chance to taste some top quality dashi samples. This special soup stock is brewed in a clay pot! There is time for shopping at the end of the tasting, plus you will receive a souvenir to take home with you.
Educational tour through a bonito flake production shop front
Transportation to and from the venue
Meeting Point and Meeting Time
Please meet directly at the shop front
Due to smoke created for producing the katsuobushi, the host may refuse to allow infants into the building due to safety concerns.
The smoke may also cause adults to become sick, particularly for those who have asthma, etc. Please confirm before booking.
From October to May this experience is available from 11 am and 3 pm
From June to August this experience is only available at 10 am