![Experience Japan's ”dashi” and ”umami” food culture](/kansaiguide/data/directory/22000/21729/20240330_165311_c7a99be3_w1920.jpg)
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](/kansaiguide/data/directory/22000/21729/20240330_165447_cff2365e_w640.jpg)
Bonito, kelp, and dashi soup
![National Registered Tangible Cultural Property “Nakano's Residence”](/kansaiguide/data/directory/22000/21729/20240330_165447_1c9c4ec9_w640.jpg)
National Registered Tangible Cultural Property “Nakano's Residence”
![Seats where you can eat while looking at the Japanese garden](/kansaiguide/data/directory/22000/21729/20240330_165452_494c85ea_w640.jpg)
Seats where you can eat while looking at the Japanese garden
![Courses using the dashi soup provided at the restaurant](/kansaiguide/data/directory/22000/21729/20240330_165452_9c956527_w640.jpg)
Courses using the dashi soup provided at the restaurant
![Guest room where workshops are held overlooking the Japanese garden](/kansaiguide/data/directory/22000/21729/20240330_165452_061e143e_w640.jpg)
Guest room where workshops are held overlooking the Japanese garden
Information
- Minimum Number of Passengers
- 4
- Maximum Capacity
- 12
- 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
- Meeting Times and Business Hours
- 3:45 PM
- Tour Schedule
- Meet at 3:45 PM -> Workshop from 4:00–5:30 PM
- 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/
Map
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