It is said that dried fish techniques have developed in Odawara since the Edo period. This is when locally caught horse mackerel and barracuda began to be fileted, dried, and then sold as preserved food.
Based on such traditions,Kanetamaeda Shoten holds a fish fileting workshop that is demonstrated by artisans. Experience the process from gutting, opening and washing the fish. Afterwards, the fish are brined, dried and finished by the artisans, and are ready to eat the same day.
●Participation fee: 1000 yen per person
●Time: 9:30 a.m. to 12:00 p.m.
●Capacity: Up to 5 people (limited to one group per day)
●Completion time: 3:00 p.m.
＊The dried fish can be taken home with you. It is also possible to deliver the fish using a refrigerated courier service (charged seperately)
