Nestled in Nishiizu, the store you are going to visit has been preserving the flavors of traditional Japanese dried bonito for over 130 years. As you enter, the smoky aroma of katsuo-bushi welcomes you into a workshop where sunlight filters softly over wooden tables and hand-crafted tools.

Yasuhisa, a fifth-generation owner, warmly shares stories of Tago’s historic fishing culture and the time-honored techniques behind shio-katsuo and katsuo-bushi. You will watch the skilled artisans cut, smoke, and sun-dry the fish entirely by hand, with their precise movements echoing through the quiet space.

Under Yasuhisa’s guidance, you try your hand at grinding the katsuo-bushi with a traditional manual grinder, feeling the texture and inhaling the fragrant umami released with each turn. He will ensure that each step is clear and safe, creating an experience that’s both enjoyable and memorable for everyone.

The workshop is alive with the soft sounds of scraping, grinding, and quiet conversation as you make dashi from your freshly ground katsuo-bushi and taste it over warm rice with a subtle katsuo-flavored soy sauce.

The experience concludes with a small souvenir: two mini-packs of katsuo-bushi, providing guests with a tangible keepsake and a deeper appreciation for Japan’s umami craftsmanship.