Today's program

“umami” is the base for the delicate taste of Japanese food. It makes up that sense of taste,

The owner-chef will give a lecture on the ingredients and process about making soup stock, which is the most important element, and everyone will experience some of it.

Afterwards, you will enjoy kaiseki cuisine using those dashi stock.

We plan to experience making soup stock for about 1 hour, and the meal for about 2 hours.

[Experience content] Experience making soup stock, which is the basis of Japanese food “umami (umami)”

※It is also possible for the staff to take pictures of the experience by keeping the customer's smartphone etc.

・Lecture on “umami (umami)” in Japanese food about umami and types of soup stock as characteristics of Japanese food

・Explanation of the ingredients in the soup stock There are various types of kombu, dried shiitake mushrooms, sea bream, shellfish, etc.

You will experience tasks such as touching full-scale kombu and scraping dried bonito flakes.

・Dashi making experience You will see how the chef actually makes the basic “kombu and bonito dashi” and sample it. In addition, you will receive a lecture on how to make soup stock (dried fish, sea bream, shellfish, etc.) prepared on the day, drink and compare those dashi prepared in advance, and enjoy the differences in umami flavor.

[Meal content]

It will be a traditional Japanese kaiseki meal. (Tour limited original course)

Appetizers (appetizers), bowls, sashimi, eight-inch, grilled dishes, vinegared dishes, cooking dishes, meals, pickles, fruits

※For meals, enjoy tea soba with matcha kneaded into it and dipped in a soup stock.

*The special course also offers Omi beef steak and sea bream cooked in an earthenware pot.

[Souvenirs]

・Aji Kitcho special mentsuyu and matcha soba set*Includes recipe notes on how to take the soup stock and how to make mentsuyu

・Aji Kitcho original knee towel