How to enjoy “katsuo dashi” soup stock

Jnto Jnto

Mar 13, 2018

A secret of making Japanese cuisine delicious lies in “dashi”, or soup stock. “Katsuobushi” dried bonito, “konbu” kelp, “shiitake” mushroom, and “niboshi” dried small sardines are popular materials for making soup stock. Among them, the one made from katsuobushi is the most popular and has a long history.

Makurazaki City in Kagoshima Prefecture is Japan’s top producer of katsuobushi. A tourist program where visitors can get in touch with the charm of “dashi” made from katsuobushi is popular with foreign tourists. Here you can experience and learn all about katsuobushi: its different types, the actual process of shaving katsuobushi and making soup stock from it, and also have a tasting as well. You can also chose a special course offering a dish named “Makurazaki Katsuofunado Meshi”, with which you can fully savor the authentic taste and aroma of soup stock from authentic katsuobushi produced in the best place, Makurazaki.

Program available for at least two persons

Reservation: 7 days or more in advance (you can cancel without paying any charge until 4 days before the reservation day.)

Course A: “Making soup stock class with a meal” – 2 hours, 3,240 yen per person (tax included)

Course B: “Making soup stock class with no meal” – 1 hour, 2,160 yen per person (tax included)

(For more information please contact: info@katsu-ichi.com)

* This is the information as of June, 2017
For further detail, please visit
https://japanbyjapan.com/kyushu/index.html

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