Kelp Fisheries Experience, Traditional Japanese Food Culture

Why choose this Hokkaido tour ?

We are your guide, the kelp fisherman and fishermen’s wives, Japanese traditional food culture Washoku, Dashi, Umami.
The Rausu kelp harvest, the summer season from the mid of July to the end of August. We keep and continue the traditional method of sun-drying on the stone beach, even mechanization has progressed.
So now, visitors can experience the process of Japanese food culture with us, how it grows in the seabed, how it makes super dashi way, and so on.
Here is the place Shiretoko, where was registered as national park 60 years ago, as natural heritage site 20 years ago.
And WASHOKU also was done as culture heritage UNESCO.

We are glad to meet visitors overseas and expand our worldview. thank you.

Kelp Fisheries Experience, Traditional Japanese Food Culture

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Make the most of your Hokkaido adventure

Tour Description & Additional Info:

Infants are required to sit on an adult’s lap
Not recommended for travelers with spinal injuries
Not recommended for pregnant travelers
Not recommended for travelers with poor cardiovascular health
We can accommodate dietary restrictions such as vegetarian, vegan, gluten-free. Please indicate them when booking.

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Options To Choose for Your Trip:

Cooking local seafood cuisine
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cooking local fish cake : Cooking local cuisine “kamaboko(fish cake)” with fisherman wives and special seafood lunch.
Duration: 2 hours
premium seafood lunch : You can also taste the “kamaboko(fish cake) with Rausu kelp roll” made by yourself. Let’s interact with the talkative wives
Only summer /kelp fisheries
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washing and drying kelp: only summer season, you can experience washing the kombu one by one by hand and drying them on the stone beach.
Duration: 3 hours
breakfast and drinks included