Abashiri: Dried Fish Making Workshop with Lunch

Traveling in Japan’s northernmost region of Hokkaido offers a wealth of authentic experiences, and this Dried Fish Making Workshop with Lunch in Abashiri is no exception. While it’s a short 1.5-hour activity, it packs in a surprising amount of local culture, culinary delights, and hands-on learning. Organized by North Star Travel Co., LTD., this intimate tour lets you see firsthand what goes into preserving fish and learn about the bustling fishing industry that sustains this port town.

What makes this experience stand out? First, you get to try your hand at preparing dried fish, a traditional craft that’s been part of local life for generations. Second, the lunch of homemade fermented sushi (meshi-zushi) showcases a regional specialty you might not find elsewhere. Lastly, the tour provides insightful stories about the Sea of Okhotsk’s fishing scene and local practices—delivering more than just a cooking demo.

A potential consideration is that photography inside the facility isn’t allowed, so you’ll want to be attentive to the demonstrations and take mental notes. This experience suits those curious about Japanese food traditions, lovers of seafood, and travelers seeking authentic, small-group activities with personalized attention.

Good To Know

• Authentic dried fish craft: Learn the traditional method of filleting, soaking, and drying fish.
• Tasty regional cuisine: Enjoy a lunch of handmade fermented sushi unique to Hokkaido.
• Cultural insights: Discover why drying fish is vital to local fisheries and hear stories from the owner.
• Hands-on experience: Get practical tips on selecting high-quality dried fish and making your own.
• Limited group size: Intimate sessions with a maximum of 8 participants encourage personalized guidance.
• Authentic souvenirs: Your dried fish will be delivered to your home, including a premium local delicacy, kinki fish.

You can check availability for your dates here:

Introduction: What to Expect from This Abashiri Experience

This Dried Fish Making Workshop is a neat peek into the traditional craftsmanship of a port town deeply connected to the sea. While the tour only lasts around 90 minutes, it offers a real-life glimpse into the regional fishing industry, combined with culinary delights. We love the way this experience manages to be both educational and delicious, giving you tangible skills and authentic flavors to take home.

The highlight for many is the chance to fillet hokke (Atka mackerel) yourself—something you might not get in a typical restaurant or tour. Plus, the fermented sushi lunch serves up a regional specialty that’s both flavorful and a true taste of local culture. The stories behind the drying process and the owner’s personal journey add an extra layer of authenticity.

One thing to keep in mind is that the experience is limited to small groups, making it a friendly, personal setting. Because photography isn’t permitted inside the factory, you’ll want to pay close attention to the demonstrations. This tour is ideal for those who love seafood, want hands-on participation, and are eager to learn about Japan’s traditional food preservation methods.

The Itinerary: A Breakdown of the Experience

Meeting at Masuda Suisan Factory

Your journey begins at the first-floor factory of Masuda Suisan, where the owner and guides will greet you. The coordinates (44.0207633972168, 144.28030395507812) lead you directly to a small but bustling operation that’s been part of Abashiri’s fishing industry for years. Here, you’re introduced to the day’s agenda and the significance of drying fish in local culture.

Tasting Handmade Fermented Sushi (Meshi-zushi)

Before diving into the hands-on component, you’ll indulge in a lunch of meshi-zushi, a regional variation of fermented sushi. Unlike your typical sushi, this dish involves fermenting fish with rice, giving it a distinctive tang and depth of flavor. Multiple reviews mention how this delicious, rustic dish is a highlight, offering an authentic taste of Hokkaido’s culinary heritage. It’s a real departure from the more polished, vinegared sushi found in Tokyo, and it provides a perfect introduction to the local flavors.

More Great Tours Nearby

Learning About Local Fisheries and Fish Types

Post-lunch, the guide shares stories about why fish are dried in Abashiri and the history behind the family-owned dried fish business. You’ll learn about the different types of fish used, including hokke (Atka mackerel) and kinki (broadbanded thornyhead), both of which are specialties of the Sea of Okhotsk. The storyteller often shares personal insights, such as why the owner decided to take over the business, making the experience feel warm and genuine.

Filleting Hokke: A Hands-On Demo

The core of the experience is filleting hokke, a fish known for its rich flavor and firm meat. The guide demonstrates the proper technique, and then you get to try it yourself. Expect helpful tips like how to remove bones efficiently and how to prepare the fish for drying. Reviewers have appreciated how approachable the instructions are, even for beginners.

Soaking and Drying Process

Next, the filleted hokke is soaked in saltwater brine, a step crucial for flavor and preservation. You’ll observe the process of placing the fish into a drying machine, which mimics the traditional himono method. This step highlights the importance of controlled dehydration, which preserves the fish while intensifying its taste. Some reviews mention that seeing this process helps understand why dried fish has such a unique flavor profile.

Tips for Selecting High-Quality Dried Fish

Finally, your guide shares practical advice on how to pick high-quality dried fish. This includes observations on color, texture, and aroma—valuable knowledge that can help you choose the best products in local markets or supermarkets.

Souvenir Dried Fish and Delivery

At the end of the tour, your personally made dried fish—along with a premium kinki fish—will be carefully packaged for delivery. Reviews mention that this unique souvenir allows you to enjoy the tastes of Abashiri long after your trip, with some saying it’s one of the most authentic gifts they’ve received from a tour.

What Makes This Tour Stand Out?

The small group size of up to 8 people ensures personalized attention, allowing the guide to answer questions and give detailed feedback. The hands-on component makes this experience memorable and practical, especially as you learn techniques that you can try at home. The authentic regional cuisine adds a flavorful dimension, turning a simple workshop into a cultural feast.

While the lack of photography inside might be a slight drawback for some, it does encourage full engagement with the demonstrations. Many reviewers note that the friendly atmosphere and personal stories shared by the owner and staff truly enrich the experience.

Practical Information: What You Need to Know

Duration and Meeting Point

The entire activity takes about 1.5 hours, with the meeting point at the first-floor factory of Masuda Suisan. It’s advisable to arrive a few minutes early to settle in and get comfortable.

Cost and Value

While the exact price isn’t specified here, reviews highlight that the experience offers great value considering the personalized guidance, delicious lunch, and the take-home dried fish. The fact that your fish will be delivered to your home adds extra value, especially for those wanting a tangible souvenir.

Group Size and Language

Limited to 8 participants, the tour fosters a relaxed, friendly environment. The instructor speaks English, making it accessible for international travelers.

What to Bring

Comfortable clothes are recommended, as you’ll be working with fish and potentially getting a little messy. Since photography isn’t allowed during the demonstration, it’s worth noting that you’ll need to focus on learning and engaging rather than snapping photos.

Seasonal Notes

During winter, the types of fish used may vary depending on availability, so expect some differences if visiting in colder months.

Who Is This Tour For?

Seafood lovers who want to see how dried fish is made from start to finish will find this highly rewarding. Food enthusiasts curious about regional specialties like meshi-zushi will appreciate the culinary angle. Those interested in Japanese fishing traditions and small-scale industry stories will gain valuable insights. It’s also suitable for families with older children** (over age 6), who are comfortable with hands-on activities and non-photography zones.

The Sum Up: Who Should Book This Experience?

This Dried Fish Making Workshop with Lunch is a worthwhile addition to any trip to Abashiri for travelers seeking an authentic, educational, and tasty experience. It’s ideal for those who want a personalized glimpse into Japan’s fishing and preservation practices without the crowds or touristy feel. The combination of hands-on activity, regional delicacies, and local stories makes it a genuine cultural highlight.

If you’re eager to learn a craft that’s been part of Hokkaido’s livelihood for generations, while indulging in delicious regional cuisine, this tour offers excellent value. It’s perfect for culinary explorers, small groups, and anyone eager to bring home a unique souvenir crafted with care.

FAQs

Is photography permitted inside the factory? No, photography during the demonstration isn’t allowed, so you’ll need to focus on the process and take mental or written notes.

How long does the experience last? It takes approximately 1.5 hours from start to finish.

What should I wear? Comfortable clothes are recommended, especially since you’ll be handling fish and participating in some manual work.

Is the tour suitable for children? Yes, but children should be over 6 years old and comfortable with hands-on activities.

Will I receive the dried fish I make? Yes, your dried fish will be delivered to your home along with a premium local delicacy, kinki fish.

Can I cancel if my plans change? Yes, you can cancel up to 24 hours in advance for a full refund.

Is the guide English-speaking? Yes, the instructor speaks English, ensuring clear communication.

What types of fish will I learn about? You’ll learn about hokke (Atka mackerel), kinki (broadbanded thornyhead), and other local fish.

What is meshi-zushi? It’s a type of fermented sushi, a regional specialty that pairs fish with rice through fermentation, offering a distinctive flavor.

What if I don’t have prior experience filleting fish? No worries—guides are friendly and provide step-by-step instructions that are perfect for beginners.

This Abashiri experience offers a genuine slice of Hokkaido’s fishing culture, blending culinary traditions with practical skills. Whether you’re a foodie, a craft enthusiast, or simply curious about Japan’s northern coast, it’s a small-group tour that leaves a lasting impression.

You can check availability for your dates here: More Great Tours Nearby