Takemasa Shoten uses traditional methods to make flavorful dried bonito
Takemasa Shoten uses traditional methods to make flavorful dried bonito
Learn how dried bonito flakes—a Japanese culinary staple—are made, and try shaving them yourself
Takemasa Shoten Fushinaya has been producing premium soudabushi, dried bonito flakes, using traditional methods for over a century. Fish are cleaned and simmered in boiling water, then smoked, and finally sun-dried to intensify the flavor. On the tour, learn how the fish are preserved and try shaving soudabushi yourself. You can take home your own bonito flakes in a soy sauce bottle as a souvenir. The tour also features tastings of different types of soudabushi.
| Details | |
|---|---|
| Available | Year-round |
| Duration | 1 hour |
| Cost | Adults: 2,000 yen, children (elementary school students and older): 1,500 yen, children under elementary school age: free. 10% discount for groups (15 – 50 people). Minimum number of participants: 2 |
| Contact | Takemasa Shoten |
| Phone | (+81) 880-82-3155 (Tosashimizu-City Tourism Association) |
| info@shimizu-kankou.com | |
| Website | http://bit.ly/sodabushi (JP) |