Chihsing Tan Katsuo Museum, Dried bonito fish museum in Xincheng, Taiwan.
Chihsing Tan Katsuo Museum is a three-floor facility dedicated to showing how bonito fish is dried and preserved through various stages of processing. The exhibits display the different techniques and equipment used throughout the entire production cycle.
The building originated as a Japanese katsuobushi factory and was converted into an educational museum in 2003. This transformation allowed the facility to preserve and teach the traditional fish preservation methods that had been practiced there for decades.
The dried fish became essential to both Taiwanese and Japanese cooking, shaping how these cultures prepare everyday dishes and broths.
The museum is located near Qixingtan Beach and is easily accessible from Beipu Station on Taiwan Railways. Visitors should check opening hours before arriving, as closures can vary seasonally.
Visitors can watch specialized drying techniques being performed, transforming fresh bonito into the preserved fish flakes used in cooking. These skilled methods require precise timing and careful handling that few places still demonstrate today.
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