Minamoto Masuzushi Museum

**Book the hands-on session if you want it.** It runs roughly once a day on weekends and holidays with fifteen places and a six-person minimum, so it can be cancelled or full. Reserve rather than turning up. **Watch the layering.** The rice pressing and leaf folding are done by hand at speed and that is what the viewing corridor is for. Factory activity is highest on weekday mornings. **Buy the versions you cannot get at the station.** The shop carries seasonal and limited types alongside the standard tub. The standard one is available on every platform in the prefecture; these are not. **Eat it the right way.** Masuzushi is cut with the bamboo hoop still on, into wedges, and is meant to be eaten at room temperature the day it is made. Refrigerating it hardens the rice. **Shorter winter hours.** January and February close an hour earlier at 4:00 PM.