Learn about traditional processing and cooking techniques of dashi soup stock
1.5 hour private experience
Location: Minami-ku, Kyoto
Offered in Japanese, with a friendly Deeper Japan guide interpreting in your language
A minimum of 2 guests is required to book. Solo participants are welcome but will be charged the 2-person rate
Meet the master
What you’ll do
Learn about traditional processing methods and cooking techniques needed to prepare dashi soup stock. Taste various ingredients and blends, and prepare your own dashi.
What to wear
Clothing that you don’t mind getting dirty
Who can attend
Children must be 7+
Availability
Monday through Friday
Session 1 (10:00 - 12:00)
Session 2 (13:00- 14:30)
If you are a group of 4 or more people but the above slots do not work for your schedule, please contact us to arrange a time that suits you at info@deeperjapan.com.
Access
10 minutes from Kyoto Station by taxi.
Back to Basics
Comprised of foundational ingredients from both land and sea, dashi is a traditional Japanese soup stock, dating back to ancient times. Ingredients like kombu seaweed and bonito shavings form the basis of dashi, with recipes including various additions such as vegetables, soy sauce, or miso paste. When the individual components are aged, steeped together, and simmered over heat, an umami-rich stock is produced, one used for soups, sauces, and virtually all Japanese cuisine preparations. This Kyoto workshop has been specializing in the art of dashi since the Meiji Period and is renowned in Japan both for sourcing high quality ingredients and for its manual processing methods. In this experience, learn the processing techniques and taste the individual ingredients needed for this traditional stock. Then, taste various dashi preparations and try your hand at making your own.
Cancellation Policy
Please make your booking at least 7 days in advance. See cancellation policy here.
A detailed itinerary will be emailed to you once your booking has been confirmed.
