Excursion Southern japan culinary culture tour at Kagoshima

At the southwestern end of the peninsula, about 70minute drive from the pier, is located Makurazaki, famous for the production of bonito, an essential ingredient in the Japanese cusine which use you are about to learn.

Bonito Flakes Factory, demonstration & tasting

First stop at Bonito Flakes Factory. Bonito flakes, known as Katsuo-bushi in Japanese cuisine, are flakes of dried, smoked bonito fish and look similar to wood shaving. The factory staff teach and show you how to make bonito flakes; Cutting, Simmering, Smoke drying and Molding. At this factory, the manufacturing process is operated manually exactly in the same way as of back in the past days. Next, taste Bonito Flakes Dashi (Soup stock). Bonito flakes has smoky savory taste that gives a great accent at many Japanese dishes. Mixed with UMAMI (savory taste) it's perfect for making Dashi, the soup stock that is the ubiquitouswith component of the Japanese culinary traditions. The dashi lecturer explains to you the importance of Dashi for Japanese and teaches you how to shave the dried bonito.

Enjoy your Japanese style lunch.

Meiji-gura Shochu Distillery, demonstration & tasting

Proceed your visit at Meiji-gura Shochu Distillery. Located on the southern tip of the Satsuma Peninsula, the distillery has been in operation since the ancient Meiji period (1868). In fact, not only the distilling process but also the clay pots and wooden barrels as well as the distillation cellar itself are still in use unchanged from the time of the establishment of Meiji-gura, conveying the site's 100 years of history. Learn the production process and taste some kinds of shochu made at this special and unique distillery.

Makurazaki Fish Centre, demonstration & tasting

Finally, head at the Makurazaki Fish Centre to see the Seared Bonito Demonstration. Bonito is skillfully cut up and heartily roasted over a strong fire to make TATAKI. This is a Japanese way of preparing smoked bonito in which only the outer surface is seared while the inner portions remain raw. Roasting the bonito over fire made by burning highly flammable straw so that only the external surface of the fish is quickly cooked. The flavor of smoked straw is sealed in the flesh of the bonito, giving the end product a tangy barbeque scent. After the demonstration, take the chance to taste this very local preparation.

Then commence your approximately one-hour drive back to the pier.

Points of interests

Points of interest seen on this excursion include: Kagoshima, Bonito Flakes Factory, Meiji-gura Distillery, cooking demonstration & tasting, lunch

Note

This tour involves a moderate amount of walking for approximately 0.40 miles (about 650 meters), with a few steps to negotiate to get on/off the coach, 130 steps total at the visited sites. This tour is not suitable for guests with limited mobility or those who utilise a wheelchair. Guests are advised to wear lightweight, comfortable clothing and walking shoes.  For dietary restrictions please contact the on board Shore Concierge Team upon embarkation. Please be advised that special dietary requests or menu substitutions may be not be possible to accommodate in this program. Guests must be at least 21 years old to participate in tastings of alcoholic beverages. The tour sequence may vary.  Japanese yen is required for any purchases: guests are advised to exchange money at the airport prior the cruise. Local Tour Guides tend to have a strong accent therefore we urge flexibility. The duration of the tour may vary depending on the docking position.