鰹节（干鲣鱼）工厂参观和传统茶房制作体验

Tour Highlights

• Visit the renowned Katsuobushi Factory in Ibusuki City, known for its significant contribution to Japan's Honkarebushi production.

• Participate in making your own traditional Chabushi, learning the art of bonito shaving firsthand.

• Experience the extreme cold of a -50°C freezer used for bonito storage, understanding the importance of temperature in preserving flavor.

• Discover why Katsuobushi from Yamakawa, Ibusuki City, holds a special place in Japan's food culture and contributes 70% of the national market.

• Gain insight into the international acclaim of Ibusuki bonito, a cornerstone of Japanese cuisine and dashi culture.

Tour Agenda

Introduction to Katsuobushi

The tour, which takes place in Ibusuki City, Kagoshima Prefecture, Japan, introduces participants to Katsuobushi's cultural and market significance (dried bonito) and highlights the renowned Honkarebushi from Yamakawa.

Factory Visit and Dried Bonito Manufacturing Observation

During this 50-minute segment, participants explore the Katsuobushi Factory to discover the intricate process and craftsmanship involved in drying bonito and gain insights into the tradition of creating Honkarebushi.

Extreme Cold Storage Experience

Participants will experience the chilling thrill of entering a -50°C freezer for 10 minutes, underscoring the critical role of temperature control in maintaining bonito's quality and flavor.

Hands-on Chabushi Making

In a 30-minute interactive session, participants learn to shave dried bonito, create traditional Chabushi, and savor the taste of their culinary creation.

Closing Remarks

This immersive tour deepens understanding of Katsuobushi's pivotal role in Japanese cuisine and fosters a personal appreciation for its traditional culinary practices.

Essentials to Know Before Booking

• Confirmation within three working days.

• The voucher will sent within four working days.

• Activity conducted exclusively in Japanese.

• Inform the reservation if you speak Japanese and provide a local mobile phone number.

• Specify your preferred workshop time (available between 09:00 - 15:00).

• Arrive at Yamakawa Seafood Processing Association at least 10 minutes before your booked time.