Dashi: The Traditional Soup Stock at the Heart of Japanese Cuisine

Details

Private experience
Location: Shimogyo, Kyoto
1.5 hour
20 people max. Minimum 2 participants, solo guests may book at the price of 2 participants
Offered in Japanese, with friendly Deeper Japan guide interpreting in English
(French/German interpretation may be available upon request)

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.

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.

Cancellation Policy

Please make your booking at least 24 hours in advance. See cancellation policy here.
* A detailed itinerary will be emailed to you once your booking has been confirmed.