Experience Japan's ”dashi” and ”umami” food culture

Experience Japan's ”dashi” and ”umami” food culture

In 2013, traditional Japanese cuisine, called "Washoku," was registered to UNESCO's Cultural Heritage list. Since our business is refurbishing nationally registered Tangible Cultural Properties and operating restaurants, we believe it is very important to convey culture in the hands-on activities and experiences we provide. Of those various components, one we hold especially dear is Japanese soup stock (dashi), which serves as the base for Japanese cuisine. The kombu kelp and dried bonito flakes we use to make our dashi are procured from Uneno Co., Ltd., which is deeply involved with producers and carefully selects its made-in-Japan ingredients. The bonito flakes are made in Kagoshima, and the kombu kelp is made on Rishiri Island. We use these carefully selected ingredients produced together with fisheries workers and craftspeople to provide meals at our restaurant, "Obanzai to Osake - Nakanotei." At Nakanotei, we use those select kombu kelp and bonito flake ingredients to carefully brew fresh dashi every single day, which we then use in our cooking. Our cooking soothes both the body and soul with natural savory umami and delicious ingredients. You can have your fill of that dashi at our workshop.

Photos

Bonito, kelp, and dashi soup

Bonito, kelp, and dashi soup

National Registered Tangible Cultural Property “Nakano's Residence”

National Registered Tangible Cultural Property “Nakano's Residence”

Seats where you can eat while looking at the Japanese garden

Seats where you can eat while looking at the Japanese garden

Courses using the dashi soup provided at the restaurant

Courses using the dashi soup provided at the restaurant

Guest room where workshops are held overlooking the Japanese garden

Guest room where workshops are held overlooking the Japanese garden

Information

Minimum Number of Passengers
4 people
Maximum Capacity
12 people
Participation Restrictions
Primary school students and younger must be accompanied by a guardian
Meeting and Exchange Areas
Obanzai to Osake - NAKANOTEI
1-6-35 Choshi, Nagaokakyo City, Kyoto Prefecture
Open Period
Closed on certain days
Closed Period
Closed: Mondays, Sundays, Golden Week, Obon holidays, and New Year's holidays
Required Time
1 to 1.5 hours
Provision of Meals
Meals are provided
Open to meal requests
Not available
Universal accessibility
Available
Parking
No parking for large buses. Parking available for mid-sized buses and standard-sized cars.
Notes
Meal can be arranged after the workshop ends (Reservation required) *If the restaurant is fully booked, no meals will be provided
Related websites
https://www.instagram.com/kurashilamp_nakanotei/

This basic information is current at the time of publication and is subject to change.
Please check the official website for the latest information.

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