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.
- Some work in Fushinaya may not be observable depending on fishing and weather conditions - This activity requires a minimum of 2 participants - Children aged 0–5 can join the tour free of charge, but they may not participate in the activity Please understand that in booking this activity, we may share your booking information (but without individually identifiable data) to the Ministry of the Environment, with which this activity is affiliated. By making a booking, you signify that you agree to these terms.
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.