With a guide, take a walking tour of Nakiri, an idyllic seaside fishing village that was renowned in ancient times for its production of 'katsuobushi,' dried bonito flakes. Visit a long-running katsuobushi shop and stroll around the townscape.
- This tour may be canceled due to rain, inclement weather, or other conditions; in this case, we will contact you beforehand to refund or reschedule - This tour is not available in English; it is only held in Japanese, with no interpreter - A minimum of 2 participants is required for us to accept your booking - Participants must be aged 13 or older, and in good physical condition for a 2-hour walking tour - This tour is not recommended for those who are allergic to fish and soybean products - The following will not be allowed to participate: - Those who are intoxicated or hung over - Pregnant women - Those with asthma or other breathing difficulties - This tour will involve walking up and down sloped surfaces and climbing stairs; please wear comfortable clothing and footwear - 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.
This tour of the fishing village of Nakiri in Shima City, Mie Prefecture is available from October to April, with two available start times. The itinerary is as follows: 10:00 / 13:00 — Meet at the parking lot of Daiosaki Kanko 10:10 / 13:10 — Walking tour starts; stroll around town as you learn about its history and see local attractions on the way to the katsuobushi shop 10:30 / 13:30 — Arrive at Katsuo no Tempaku, a family-run katsuobushi shop with a long history — it's now in its fourth generation of ownership. Learn about Nakiri's history of fishing for bonito (also known as skipjack tuna), katsuobushi culture, how katsuobushi is made, its historical and socio-cultural significance, and more. Nakiri began engaging in bonito fishing in the ancient Nara period (710–794). In its prime, it was a leading producer of katsuobushi. Bonito flakes from this town were often offered to the nobility and to Shinto shrines, including Ise Grand Shrine, the holiest in Japan. At Katsuo no Tempaku, you will also taste katsuobushi and other products made with it, such as soup stock and rice seasoned with these flakes. Additionally, you will tour the shop's hut for smoking katsuobushi. Learn how dried fish is smoked using a hard, dense oak tree called 'ubamegashi' as firewood. 11:30 / 14:30 — Leave Katsuo no Tempaku; see Daiosaki Lighthouse from a vantage point. You will not visit the lighthouse itself, but you can take great photos of it from this spot. 12:00 / 15:00 — Tour ends