A class at the Shiobiki Dojo (reference photo)
Learn the traditional salmon craft of Murakami at the Echigo Murakami Sannomaru-ryu Salmon Salt-Curing Dojo
The Echigo Murakami Sannomaru-ryu Salmon Salt-Curing Dojo offers hands-on instruction in preparing shiobiki-zake, Murakami’s traditional salt-cured salmon. It will be held at the Shiobiki Dojo (in a separate building at Iyoboya Kaikan) in Murakami, Niigata Prefecture, from October 17 to November 3, 2026. However, applications for the 2026 course have closed because it reached capacity.
- Venue
- 13-34 Shiomachi, Murakami, Niigata Prefecture / Shiobiki Dojo (separate building at Iyoboya Kaikan)
- Admission & participation
- The course fee and finishing-processing fee are listed separately. The standard course includes finishing processing.
HIGHLIGHTS
Event highlights
Prepare salt-cured salmon under an instructor’s guidance
At the dojo, participants learn the Echigo Sannomaru-ryu method of making salt-cured salmon, a traditional dish of Murakami. Guided by instructors with extensive knowledge of salmon, participants do more than taste the finished dish: they take part in the hands-on work of preparing the fish.
A distinctive feature of the dojo is that its instructors are experts who emphasize that shiobiki and aramaki are different preparations. Rather than treating all salmon-processing methods as the same, participants can learn the techniques specific to shiobiki-zake. It offers a chance to explore the background of Murakami’s food culture through hands-on work.
According to the information provided, participants are awarded ranks, with the goal of reaching “10th dan.” Each class is described as lasting about two hours, and is designed to teach the skills involved in making salt-cured salmon.
Check application status, dates and fees
Iyoboya Kaikan’s official event information states that the 2026 course will run from October 17 to November 3, and that applications closed at 2:25 p.m. on August 2 after the course reached capacity. The information does not say whether additional places will be offered, so contact the museum for the latest updates.
The tourism guide lists each class as lasting about two hours, with two classes a day at 9:30 a.m. and 1:30 p.m. However, its hours section also lists exceptions on November 21 and 22, which do not align with the event dates in the official announcement. Do not treat the available class dates or times as confirmed; check with the venue before making plans. According to the tourism guide, advance reservations are accepted by phone only.
The listed fees are a course fee of ¥11,000 (including fresh salmon and other items) and a separate finishing-processing fee of ¥7,000. The standard course includes finishing processing. The venue is the Shiobiki Dojo at 13-34 Shiomachi, Murakami, in a separate building at Iyoboya Kaikan. It is about a 20-minute walk from Murakami Station on the JR Uetsu Main Line.
EVENT INFORMATION
Dates & participation
Official title越後村上三ノ丸流鮭塩引き道場
| Dates | 2026-10-17〜2026-11-03 |
|---|---|
| Venue | 13-34 Shiomachi, Murakami, Niigata Prefecture / Shiobiki Dojo (separate building at Iyoboya Kaikan) |
| Fees and participation | ● Course fee: ¥11,000 (including fresh salmon and other items) ● Finishing-processing fee: ¥7,000 ※ The standard course includes finishing processing. |
| Address | 13-34 Shiomachi, Murakami, Niigata Prefecture |
| Class times | Two classes a day: 9:30 a.m. and 1:30 p.m. ※ On Friday, November 21, only the afternoon class will be held; on Saturday, November 22, only the morning class will be held. |
Fees & admission details
Participation
- Course fee (including fresh salmon and other items)
- ¥11,000
- Finishing-processing fee
- ¥7,000
- The course information states that the standard course includes finishing processing.
Hours, admission rules, and ticket availability are subject to change. Please check the official website before heading out.
OFFICIAL WEBSITE & TICKETS
Official website & tickets
Official event websitewww.iyoboya.jpACCESS
How to get there
Step-by-step guide
Before considering participation
- 01
Check application status
Applications for the 2026 course have closed because it reached capacity. To ask whether additional places will be offered, contact Iyoboya Kaikan at 0254-52-7117.
- 02
Check dates and class times
The official announcement gives the course dates as October 17 to November 3. The tourism guide’s hours section includes dates outside this period, so check with the museum to confirm which classes and times are available.
- 03
Check fees and venue
The course fee is ¥11,000, including fresh salmon and other items, and the finishing-processing fee is ¥7,000. The standard course includes finishing processing. The venue is the Shiobiki Dojo (in a separate building at Iyoboya Kaikan), about a 20-minute walk from Murakami Station.
Detailed access info
The venue is about a 20-minute walk from Murakami Station on the JR Uetsu Main Line.
13-34 Shiomachi, Murakami, Niigata Prefecture
Google Maps search result based on venue name and address. Please check official sources for the specific event hall and entrance location on the day.
BEFORE YOU GO
Good to know before you go
Can I apply for the 2026 course?
Iyoboya Kaikan’s official event information says that applications for the 2026 course have closed because it reached capacity. The published information does not say whether additional places will be offered, so please contact the museum.