Kansai Area

Make your own fresh dashi stock and enjoy its umami flavor

Make your own fresh dashi stock and enjoy its umami flavor

from 136.00

See our other Kansai experiences here.

Experience Includes |

  • 10 min- Introduction of the five basic tastes, and how umami came to be recognized

  • 15 min- Quiz: Identifying the source of various broths (packaged dashi, pure dashi, or meat and vegetables)

  • 20 min - Introduction to kelp and dried-bonito shavings

  • 30 min- Quiz: Identifying which broth was produced from what types of kelp and dried-bonito

  • 10 min - Introduction to umami 

  • 15 min -  Quiz: Identifying foods that contain umami 

  • 20 min - Enjoying small dishes made with kelp and bonito dashi by the chef 

    You will be accompanied by a friendly Detouur guide who will interpret in your language of choice, from English, French, or German. If you require translation in another language, please let us know at checkout and we will do our best to accommodate your request!

Availability |

Group Experience

January 20th, 2019
February 17th, 2019
March 3rd, 2019

Session 1 (10:00 - 12:00)

Private Experience (for private groups of 5-6 people)

Friday to Monday

Session 1 (10:00 - 12:00)

Number of Participants:


Nakagyo-ku, Kyoto
15 min. from Kyoto Sta.

Offered in Japanese
with English, French, or German interpretation

2 hr Experience

6 people max.

About Dashi |

Dashi | Dah・shee
Japanese cooking broth

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


Things to note |

  • Please make your booking at least 14 days (preferably) in advance

  • Unfortunately we cannot accommodate those with vegetarian dietary needs

  • Please let us know if you have any food allergies.

  • Children must be 12+ years to participate.

  • If you are a group of 5-6 people and interested in a private experience, please inquire at

Cancellation Policy |

  • See cancellation policy here.

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