About Kanemo

Since our founding in 1923, Kanemo has been devoted entirely to katsuobushi. Katsuobushi-making is not merely manufacturing—it is a traditional Japanese food culture deeply rooted in the coastal town of Makurazaki.

It begins with the selection of a single bonito, then filleting, boiling, smoking, fermenting, and aging. Each step is carefully performed by hand, with time and dedication. Mold is applied, dried, and then waited on again. Only through this repetition can the rich umami flavor and aroma of authentic honkarebushi emerge.

We are committed not only to making katsuobushi, but also to preserving the wisdom and techniques passed down in this region. We also make sure not to waste by-products from the manufacturing process, valuing sustainable, environmentally conscious production.

What we strive to deliver is a single drop of clear dashi broth that quietly enriches someone’s meal.It is surely the flavor—and pride—Kanemo has cultivated for over a century.