Kombu is a kind of edible kelp (seaweed) that is commonly used in Japanese cuisine. Hokkaido is one of the largest producers of kombu in Japan, and summer is the season for the kombu harvest. In this tour, you will visit the coastal town of Hiroo to experience part the work of a kombu fisherman. You can also enjoy a meal made that makes use of kombu at a local cafe.

The program starts with a tour of the kombu harvest along the coast. You then go to a kombu drying field, a flat stony field where the harvested kombu is laid out to dry under the sun. 

At the kombu drying facility, you will experience some of the tasks involved in kombu production. This includes laying out the harvested kombu in the fields, or cutting the dried kombu and tying it into bundles. Historically, these tasks were performed by the whole family of a kombu fisherman.

After the kombu work experience, you will visit Kikuchi Farm Cafe, a cafe operated by a dairy farm in Hiroo Town. Here you will enjoy a delicious lunch that uses local Hiroo kombu.

Note: All images are for illustration purposes only. Your actual experience may vary.

Schedule

10:00	Meetup at Seaside House
10:10	Kombu harvesting beach tour
10:20	Kombu work experience (kombu drying, cutting, etc.)
11:15	Kombu tasting
11:45	Lunch at local cafe
12:45	Tour finish