![[Hokkaido, Abashiri] Learn how to make "seasonal fish" in a northern port town ~ Experience making dried fish in Abashiri, the town of drift ice ~の紹介画像](https://img.activityjapan.com/10/57389/10000005738901_qgEqCyiL_4.png?version=1736404270)
![[Hokkaido, Abashiri] Learn how to make "seasonal fish" in a northern port town ~ Experience making dried fish in Abashiri, the town of drift ice ~の紹介画像](https://img.activityjapan.com/11/57389/11000005738902_qgEqCyiL_4.png?version=1736404278)
![[Hokkaido, Abashiri] Learn how to make "seasonal fish" in a northern port town ~ Experience making dried fish in Abashiri, the town of drift ice ~の紹介画像](https://img.activityjapan.com/11/57389/11000005738903_qgEqCyiL_4.png?version=1736404286)
![[Hokkaido, Abashiri] Learn how to make "seasonal fish" in a northern port town ~ Experience making dried fish in Abashiri, the town of drift ice ~の紹介画像](https://img.activityjapan.com/11/57389/11000005738904_qgEqCyiL_4.png?version=1736404294)
[Hokkaido, Abashiri] Learn how to make "seasonal fish" in a northern port town ~ Experience making dried fish in Abashiri, the town of drift ice ~
- Beginners welcome - First try
- Empty-hands OK
- Solo participant
- Operate rain or shine
- Children welcome
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Possible number of bookings1～8
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Participating age6Age ～ 100 Age
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Duration1～2 hours
There used to be many dried fish shops in Abashiri, the town of dried fish, but now there are only a few left. Masuda Suisan is a long-established handmade dried fish shop that handles overnight dried Atka mackerel, mackerel, and herring. In this program, which is held every week, you can learn not only how to make dried fish, but also how to select delicious dried fish and tips on selecting fish, which you can use in your daily life. The dried fish you make will be delivered along with dried kinki, a high-class fish from the Okhotsk Sea, carefully made at a factory, so you can enjoy the dried fish of this northern port town in the comfort of your own home. ~Experience Schedule~14:00~Learn about types of fishing, why fish are dried, the richness of the Okhotsk Sea, why the owner took over the fish shop, types of Atka mackerel, about Kinki, and "Grandma's Handmade Meshi Sushi"14:20~Atka mackerel filleting experience14:45~Soak the filleted Atka mackerel in salt water~Put it in the dryer14:55 Learn how to select the best dried fish and delicious fish
Select your preferred day
About fees
Basic fee
※The list price includes tax.
※The above price is a basic fee.
※Fees may vary depending on schedule, please check the fee displayed after selecting the date.
| Payment methods |
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|---|---|
| Display of the Specified Commercial Transactions Act | Display of the Specified Commercial Transactions Act |
| Reservation cancellation fee generation date | Cancellation fee will be charged from 1 days before the event date. |
| About cancellation | Please note that in the event of cancellation due to customer's convenience, the following cancellation fees will be charged. Cancellation the day before: 50% Cancellation on the day: 100% Cancellation without permission: 100% |
| About event termination |
Detailed information of this plan
| Required minimum number of participants | 2 Person(s) |
|---|---|
| Possible number of bookings | 1～8 |
| About duration |
1～2 hours
1 hour to 1.5 hours
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| Operating period | 2025/1/25〜2025/3/31 Held every Thursday |
| Assembly time | 13:50 |
| Booking deadline | until 11:59 5 days before |
Plan attractions
Observe the craftsmanship You will be able to observe how to prepare a kinki, a local specialty of Abashiri. Kinki has many thorns on its surface, and those who are not used to preparing it may injure their hands. Therefore, participants will have the experience of preparing the atka mackerel and making himo (dried fish).
A craftsman shares his knowledge about fish You will learn about the characteristics of the Sea of Okhotsk, the fish caught in each season, and the characteristic fish of Abashiri (kinki, star anise, etc.). In the Kanto region and north, fish are filleted by cutting the fish from the back, but there is a reason for this. Also, when drying fish, it tastes better if you freeze it once and store it for about three months before drying it. It is also a craftsman's skill to change the drying time depending on the type of fish.
Atka mackerel filleting experience Atka mackerel is a fish unique to Hokkaido. You will have the experience of opening a fish (atka mackerel) under the guidance of a craftsman. It may look easy when done by a craftsman, but it is not as easy as you would think when you actually try it. The opened atka mackerel will be dried and delivered together with dried kinki, a high-class fish that is a specialty of Abashiri, so you can enjoy the dried fish of this northern port town in the comfort of your own home.
Commemorative photo with the owner of the Himonoya shop A commemorative photo was taken with the president of Masuda Suisan, a long-established dried fish shop in Abashiri. President Masuda's knowledge of fish and dried fish is very interesting.
Access - Map
factory
Please use the nearby parking lots for parking.
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| Insurance information | I haven't signed up yet, but I plan to get insurance before this project starts. |
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一般社団法人 網走市観光協会 handling plan list
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