Prijeđi na sadržaj

Slow Food - One and only 'Shio-Katsuo'

Ocjena 5,0 od 5 na temelju 3 recenzija.Nishiizu-Town, Japan

Prije ugovaranja rezervacije provjerite preporuke ili ograničenja koja se odnose na COVID-19.

Na ovom su području dostupni Airbnb doživljaji uživo. Molimo vas da proučite lokalne preporuke i ograničenja koja se odnose na COVID-19 i da ih se pridržavate.

Doživljaj koji organizira Slow Food Mt.Fuji

90 min
Uključeno je sljedeće: hrana
Maksimalno: 8
Jezik: engleski, talijanski, japanski

Što ćete raditi

You visit the studio that is making Shio-katsuo(bonito preserved in sait) and Katsuobushi(fermented dried bonito).
The scent of Bonito is spreading in the factory.

Tago area in Nishi-Izu town has more than 1300 years of history of processing bonito fish (katsuo). Katsuobushi (dried, smoked, fermented fillet of bonito fish) is the essential ingredient of Japanese cuisine used to make broth and it is the source of Umami flavor. It is said that Shio-katsuo is the origin of what Katsuobushi is now. In this area, there has been the traditional ritual of offering straw-decorated Shio-katsuo to home shrines in the New Year season.

You learn the history of Shio-katsuo(Bonito Preserved in Salt) and katsuobushi(Fermented Dried Bonito) that manufacture by the same process in the Tago area from the old days and how the Japanese"dashi" food culture has been protected.
And you visit inside the studio, you can watch the manufacture all of the processes.
The family-owned studio is not wide.

And you experience shaving the Fermented Dried Bonito with tools that have been used since ancient times and taste the bonito soup.

We will give you so souvenir of the Dried Bonito!
You visit the studio that is making Shio-katsuo(bonito preserved in sait) and Katsuobushi(fermented dried bonito).
The scent of Bonito is spreading in the factory.

Tago area in Nishi-Izu town has more than 1300 years of history of processing bonito fish (katsuo). Katsuobushi (dried, smoked, fermented fillet of bonito fish) is the essential ingredient of Japanese cuisine used to make broth and it is the source of Umami flavor. I…

Na što se domaćin (Slow Food Mt.Fuji) obavezao u pogledu sigurnosti i zaštite

Ovaj se domaćin obvezao pridržavati Airbnbovih smjernica za sigurnost i čistoću u svrhu sprečavanja širenja bolesti COVID-19. To podrazumijeva da će se pridržavati i pravila o društvenom distanciranju, paziti na higijenu i pobrinuti se da svi sudionici nose maske.

Što je uključeno

  • Hrana
    ・Factory tour
    ・Lecture about the history of Tago bushi (traditional me...
Od $59
po osobi

Upoznajte svog domaćina (Slow Food Mt.Fuji)

Domaćin na Airbnbu od 2019.
  • 3 recenzije
  • Identitet je verificiran
【HOST: YASU 】
I am the 5th generation of Kanesa Katsuobusi Co. and the representative of Slow Food Mt.Fuji.
I am the only remaining producer of “Shio-katsuo”, which is registered on Slow Food Ark of Taste. Shio-katsuo (Bonito preserved in salt) is salted bonito fish preserve that is the original form of Katsuobushi, which is essential ingredient of Japanese cuisine. Also, I am the only one who has the skill of the straw decoration of the fish for new year festivities.
I have been actively working to promote this local food culture by educating children, developing new recipes utilizing Shio-katsuo, joining food events nationally and internationally.

【HOST: Yuka/executive director】
I'm in charge of applying for and contacting experiences.
Slow food Mt.Fuji introduces the rich food culture of the area receiving the blessings of nature.
【HOST: YASU 】
I am the 5th generation of Kanesa Katsuobusi Co. and the representative of Slow Food Mt.Fuji.
I am the only remaining producer of “Shio-katsuo”, which is registered on Slow Food Ark of Taste. Shio-katsuo (Bonito preserved in salt) is salted bonito fish preserve that is the original form of Katsuobushi, which is essential ingredient of Japanese cuisine. Also, I am the only one who has the skill of the straw decoration of the fish for new year festivities.
I have been…
Kako bi vaš novac bio siguran, nikad ne obavljate novčane transakcije niti komunicirajte izvan Airbnbove stranice ili aplikacije. Saznajte više

Više informacija o organizaciji: Slow Food



Slow Food is a global network of local communities founded in 1989 to prevent the disappearance of local food cultures and traditions and counteract the rise of fast food culture. Since its founding, Slow Food has grown into a global movement involving millions of people in over 160 countries, working to ensure that everyone has access to good, clean and fair food.

Ovo je društveno koristan doživljaj te 100 % uplaćenog iznosa ide organizaciji Slow Food.

Gdje ćete biti

Tago area in Nishi-Izu town has more than 1300 years of history of processing bonito fish. Katsuobushi is the essential ingredient of Japanese cuisine used to make broth and it is the source of Umami flavour. It is said that Shio-katsuo is the origin of what katsuobushi is now.
You will learn about the Shio-katsuo and katsuobushi manufacturing processes that have been communicated in this area, and you can tour the factory.

Ocjena 5,0 od 5 na temelju 3 recenzija.

Yuka
prosinac 2019.
[イタリア語通訳兼で参加:AYAさんより感想いただきました] 鰹節がどれだけの時間と手間をかけて造られているのか、大変わかりやすく解説していただきました。 作り手の方から直接鰹節の歴史、製造行程を教えていただくことで、この食材に対する深いこだわりと情熱を間近に感じることができ、日本食にとって欠かす事のできない鰹節に対してさらに興味が湧きました。削りたての鰹節の断面が美しく輝いていたのが感動的でした。
Naoko
prosinac 2019.
日本人にとっては身近な存在である鰹節ですが、それぞれの土地で独自の発展をとげ、現在につがっていることがわかりました。
Marina
prosinac 2019.
I recently visited the Izu Peninsula. The highlight of my stay there was taking a tour at Kanesa カネサ鰹節商店! Yasuhisa Serizawa warmly welcomed me into his family factory. It’s like stepping back in the past, when time was running at a different gear. Everything looked so natural and in perfect balance with the four seasons, the traditions and the hearth. You can really tell that behind all this there is so much care and love for keeping alive a food culture that is at the base of the Japanese diet, considered today World Heritage. Serizawa san aim is to pass on to the next generations all about the Katsuobushi and Shiobushi: making and habits. He loves to work with kids school so his explanations are so easy to understand and remember. The final product is incredibly rich and I will never thank enough my dear friend Yuka Tanaka, the director of Slow Food Mt. Fuji, for making me to discover this hidden gem. It was such a fullfilling experience: I also visited the local restaurants where Katsuobushi and Shiobushi from Kanesa are used. So yummy! From now on I will only use Kanesa Katsuobushi to make my dashi. Thank you very much for this amazing experience.
I recently visited the Izu Peninsula. The highlight of my stay there was taking a tour at Kanesa カネサ鰹節商店! Yasuhisa Serizawa warmly welcomed me into his family factory. It’s like st…

Odaberite neki od dostupnih datuma

    Što morate znati

    Uvjeti otkazivanja

    Svaki doživljaj možete otkazati uz povrat cjelokupnog iznosa u roku od 24 sata nakon ugovaranja rezervacije ili najmanje 7 dana prije početka doživljaja.

    Službeni ID

    Morat ćete se sami fotografirati, a fotografija mora izgledati poput one na službenom ID-u. To je potrebno kako bi Airbnb mogao potvrditi stvarne sudionike doživljaja i to morate učiniti samo jednom.

    Uvjeti za goste

    Maksimalni je broj gostiju 8, a minimalna dob 6 god. Roditelji također mogu povesti djecu mlađu od 2 godine.

    Još savjeta

    ・If you wish to transfer by our car from Shuzenji Station to the "Kanesa Dried Bonito Store"(place of workshop), please inform us at the time of booking.
    ・We can't cope with allergies