Product Information
To help you enjoy authentic Makurazaki katsuobushi with ease, we offer a wide variety of products, from household use to gift sets.
花 桜
Katsuobushi (Bonito Flakes)
桜 雲
Kezuribushi
(Shaved dried bonito flakes)
霞 桜
Premium bonito flakes
(without bloodline)
紅 桜
Katsuobushi (Bonito Flakes)
白 妙
Shaved Dried Tuna Flakes
(Bloodline-Free)
太 白
Premium Honkarebushi
(Aged & Fermented Katsuobushi)
花 雪
“Arabushi
(Lightly Dried Bonito, Pre-Fermentation Stage)”
粉 雪
Honkarebushi
(Premium Aged & Fermented Katsuobushi)
本 枯 節
Obushi (Back cut)
Mebushi (Belly cut)
芝 桜
Premium Honkarebushi Shavings
(Fragment Cut)
花 吹 雪
Bonito Flakes
Fragment Cut
Honkarebushi
Elegant and mellow, honkarebushi is known for its deep umami flavor.
It is made by applying mold to arabushi (raw, dried bonito).
The mold reduces fat and moisture, enhancing its unique aroma and umami.It takes more than six months to become honkarebushi.
From a 4kg bonito fish, the finished honkarebushi weighs about 600g to 800g.
It is a handcrafted work of art made with time and care.Through the mold-cultivating process, honkarebushi becomes a fermented food.
Drying and Smoking
Drying and smoking is one of the key steps in katsuobushi production.
From 7 a.m. to 8 p.m., firewood is added every two hours to maintain the smoke.
Even the nighttime hours without added firewood are important, as the gradual cooling helps moisture evaporate from within.
By taking time and care to concentrate the umami, an aromatic and delicious katsuobushi is created.We use only wood from Kagoshima Prefecture, specifically broadleaf trees such as chinquapin, oak, and sawtooth oak.
