[Kyoto] Kyoto: 3 Types of Dashi and Discover Umami in Showa-Era Home

## Step into a Showa-era Japanese home in Kyoto and explore umami, the foundation of everyday Japanese cooking. This experience is not a cooking class and not a restaurant visit. It’s a relaxed, **hands-on introduction to dashi, the simple broth that supports most Japanese dishes**. You’ll begin with a short and easy-to-understand explanation of **umami** and **dashi**, followed by tasting three types of dashi made from kelp, bonito flake, and dried shiitake mushrooms. You’ll learn how temperature and timing affect flavor, and compare the first dashi and second dashi. Using freshly prepared dashi, we’ll make **miso soup** and shape **onigiri** (rice balls), just like in an everyday Japanese household. The experience ends by enjoying the meal together in a calm, home-style atmosphere.