Bonito Flakes

At Kaneshichi Shoten in Makurazaki, Japan, the art of creating bonito flakes, also known as katsuobushi, is a time-honored tradition that has been passed down through generations. These skilled craftspeople meticulously follow a process that transforms smoked and fermented tuna into a key ingredient in Japanese cuisine.

Bonito flakes are essential in creating dashi broth, the flavorful base of many Japanese dishes, thanks to their rich umami flavor. Each step of the production process is treated like a work of art, with the craftsmen deboning each fish by hand before smoking them for nearly a month. The fermentation process takes place in a room where the soothing sounds of Mozart play in the background, adding a touch of elegance to the process.

The result of this careful craftsmanship is a high-quality product that is beloved by chefs and restaurants around the world, including the renowned Nobu. The delicate balance of smokiness, umami, and savory notes in bonito flakes adds depth and complexity to dishes, making them a staple in Japanese cuisine.

For those who appreciate the culinary arts and the attention to detail that goes into creating exceptional ingredients, Kaneshichi Shoten’s bonito flakes are a must-try. Whether used in traditional Japanese recipes or innovative fusion dishes, these flakes are sure to elevate any dish to a new level of excellence.