Dashi broth workshop

Dashi broth workshop

from 120.00

$120 per person

Please make your booking at least 2 weeks in advance.

Number of Participants:

Enjoy umami flavors of various dashi and make your own at a dashi atelier


  • Location: Nakagyo, Kyoto

  • 2 hours

  • 6 people max.

  • Offered in Japanese, with friendly Deeper Japan guide interpreting in English
    (French/German interpretation may be available upon request)

Delectable Umami

Sweet, salty, sour, bitter, and umami are the five tastes that we can enjoy. The final taste in this list, umami (or “savory flavor”), may be less familiar as it was only recognized in the early 2000s. The umami flavor was first noticed in Japan, where it plays a ubiquitous and beloved role, particularly in the form of dashi broth. This clear broth typically derives its umami flavor from kombu, a type of kelp, and dried bonito flakes. Other variations involve dried anchovies, sardines, shellfish, or shiitake mushrooms. Dashi broth is utilized widely in a variety of dishes and plays a subtle but essential role in the flavor profile of Japanese cuisine. Today, processed dashi has led to a decline in traditional dashi-making, but there’s no doubt that dashi made from scratch produces the best results, a fact known by Japan’s best chefs and cooks. Learn the process of making this broth that is at the heart of Japanese cooking and enjoy its delicious flavor firsthand

What you’ll do

Learn all about dashi and how the various types are made, with plenty of sampling! Make your own dashi and enjoy some delicious dishes that the chef will make on the spot.

Who can attend

Unfortunately we cannot accommodate those with vegetarian dietary needs


Group Experience
Private groups (5-6 people): Friday to Monday
Session 1 (10:00 - 12:00)


15 minutes from Kyoto Station.

Cancellation Policy

Please make your booking preferably at least 14 days in advance. See cancellation policy here.

* A detailed itinerary will be emailed to you once your booking has been confirmed.