Shottsuru Fish Sauce Factory & Dining

What you’ll do

On a private tour led by the head brewer, observe the shottsuru production process and learn more about its complex taste. Then, focus on flavor at a fine dining experience featuring shottsuru-incorporated dishes.

Who can attend

Children must be 11+

Availability

Everyday
Session 1 (10:00 - 11:15)
Session 2 (11:30 - 12:45)
Session 3 (13:00 - 14:15)
Session 4 (14:30 - 15:45)

Not available every August 13th - 18th and December 25th to January 5th

Access

15 minutes walk from Araya station

Salt It. Store It. Savor It.

Only salt and fish are needed to brew shottsuru, a fish sauce seasoning brimming with complex flavors. A historically hyperlocal specialty utilizing fresh catch from surrounding shores, the production of this savory ingredient used to stretch all along Japan's impressive coastline. Currently, however, Akita Prefecture is one of the last remaining strongholds maintaining this culinary heritage. This shottsuru brewery, in operation since the Meiji period, dedicatedly preserves this gastronomic culture for modern audiences. With a fermentation process that typically requires a minimum of 2 years, but often takes up to 3 years to deepen the flavor, the quality of ingredients and meticulous oversight of the brewer are key to ensuring a consistently delectable taste. This nutty, fragrant condiment is essential to the flavor profile of traditional dishes such as hatahata nabe, but can also be infused into pasta, soup, chahan rice, and other recipes to enrich the taste. Observe the fermentation process up close at this storied brewery, then awaken your palate to the multifaceted flavor of shottsuru.