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[Hokkaido] Learn how to make dried fish from seasonal fish in a northern port town - Experience making dried fish in Abashiri, the town of drift ice (Abashiri, Hokkaido)
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- Overview
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・Watch the craftsman's skills You will be able to observe how Abashiri's specialty, kinki, is prepared. Kinki has many thorns on its surface, and those who are not used to preparing it may injure their hands. Therefore, participants will have the opportunity to prepare the fish and make himo (dried fish).
・Fish trivia from craftsmen You will learn about the characteristics of the Sea of Okhotsk and the fish caught in each season, as well as the characteristic fish of Abashiri (kinki, star anise, etc.). In the Kanto region and north, fish are filleted by cutting them open from the back, but there is a reason for this. Also, when drying fish, it tastes better if you freeze it once and store it for about three months before drying it. It is also a craftsman's skill to change the drying time depending on the type of fish.
・Atka mackerel filleting experience Atka mackerel is a fish unique to Hokkaido. Using this fish, you will have the experience of filleting a fish (atka mackerel) under the guid
- What to expect
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In this weekly program, you will learn not only how to make dried fish, but also how to select delicious dried fish and tips on selecting fish, which you can use in your daily life.
- Map of destination or departure area
