Tour Learning x Green Island House welcomes you~
- 1.5 hours
- No Season Restrictions 15:00~16:30
- Peak Season: June-September, Closed on Tuesdays
Off-Season: October-May, Closed on Monday to Thursday
The traditional process of making bonito flakes is intricate. The Tour Learning team has condensed the production process to provide travelers with an exclusive hands-on bonito flakes experience on Green Island.
Introduction
Introduction and Explanation of Green Island’s Katsuobushi Culture
Before World War II, Taiwan was under Japanese colonial rule, and the Japanese had a deep love for Katsuobushi. They discovered the prime location of "Green Island" along the Kuroshio Current, taught local fishermen the pole-and-line fishing（一本釣り）method, and established Katsuobushi factories on the island. After World War II, when the Japanese military retreated, the employees of the factories brought their skills back home and developed it as one of the methods for preserving fish catches, modifying it to a semi-drying process for easy culinary use. Pole-and-line fishing（一本釣り） is an old fishing method on Green Island that is on the verge of disappearing, and through this course, we aim to pass on this cultural heritage.
Demonstration of Bonito Production Process
Learn the art of Katsuobushi smoking and how to slice fresh bonito. The sliced fish is then soaked in boiling salt water to remove any fishy odor. Afterward, we add seaweed and shave some bonito flakes into the salt water to make seaweed soup.
Bonito Smoking
Place the sliced bonito on the grill over the stove and dry it. It pairs perfectly as a snack with a glass of beer, or you can stir-fry the bonito flakes with vegetables. It's hard to resist eating them bite after bite even before they reach the table!
Enjoy the Katsuobushi and cuisines
Experience the most authentic way that locals on Green Island enjoy their Katsuobushi . Whether you savor the bonito directly or shave it into flakes and add it to seaweed to make a delicious seaweed soup.
