Dried Fish Souda-bushi Shaving at Fushinaya in Kochi
Overview
Learn the traditional art of shaving dried fish flakes at one of Japan’s top producers of ‘souda-bushi' bonito. Shave the dried fish yourself—then taste some! Take home the properly packaged souda-bushi to use as an aromatic and umami ingredient.
Highlights
- Tour the Fushinaya facility with an English-speaking guide
- Learn the traditional methods of preparing souda-bushi from dried fish
- Shave dried fish to make souda-bushi flakes and taste them
- Take home your selected fish to cook with at home
- Find new horizons though food in Japan’s National Parks
Key Information
Description
Dried fish (bonito) flakes are packed with savory umami flavor, perfect for making dashi (fish stock), a fundamental ingredient in Japanese cuisine. On a tour certain to delight gourmands and amateur cooks alike, learn the traditional art of dried fish shaving to make souda-bushi (a kind of bonito). Try your hand at techniques steeped in history at Fushinaya, one of the country’s top producers of premium souda-bushi. Learn about their century-old methods of making various bonito products. During your guided tour of Fushinaya, you’ll learn how Japanese cooks use this prized ingredient to instantly give food a deeper and richer flavor, and try shaving flakes off the dried souda-bushi for yourself. After learning to shave the souda-bushi with a knife, you'll pack your selected piece in a bottle for transporting home and preserving its taste and aroma. Lastly, try making more souda-bushi flakes with a specialized shaving tool and taste them. You can also purchase other souda-bushi products made by Fushinaya.