• * Visit a katsuobushi factory in Katsuo Town and witness dried bonito production
• * Join a dashi workshop using katsuobushi to create flavorful soup stock
• * Enjoy a tasting session to explore diverse dashi flavors
• * Learn the art of making miso soup in a hands-on experience

Witness the fascinating transformation of skipjack tuna into katsuobushi during this tour. Experience the meticulous process of cutting, boiling, deboning, smoking, sanding, fermenting, and drying the tuna under the sun, resulting in a petrified wood-like ingredient. After the tour, head to the katsuobushi producer's main store for a dashi workshop. Engage in hand-shaving the katsuobushi using a special grater and observe the creation of dashi soup stock. Explore various dashi variations, incorporating katsuobushi, kombu (kelp), shiitake mushrooms, or their combination, and taste the subtle differences achieved through recipe adjustments.