​You visit the studio that is making Shio-katsuo(bonito preserved in sait) and Katsuobushi（fermented dried bonito）. The scent of Bonito is spreading in the factory. Tago area in Nishi-Izu town has more than 1300 years of history of processing bonito fish (katsuo). Katsuobushi (dried, smoked, fermented fillet of bonito fish) is the essential ingredient of Japanese cuisine used to make broth and it is the source of Umami flavor. It is said that Shio-katsuo is the origin of what Katsuobushi is now. In this area, there has been the traditional ritual of offering straw-decorated Shio-katsuo to home shrines in the New Year season. You learn the history of Shio-katsuo(Bonito Preserved in Salt) and katsuobushi(Fermented Dried Bonito) that manufacture by the same process in the Tago area from the old days and how the Japanese"dashi" food culture has been protected. And you visit inside the studio, you can watch the manufacture all of the processes. The family-owned studio is not wide. And you experience shaving the Fermented Dried Bonito with tools that have been used since ancient times and taste the bonito soup. We will give you so souvenir of the Dried Bonito!