How Bonito Flakes Are Masterfully Crafted in Japan

Nestled in the small town of Makurazaki, Japan, lies Kaneshichi Shotin, a renowned vendor known for their masterful crafting of katsuobushi, also known as bonito flakes. A key ingredient in Japanese cuisine, bonito flakes are cherished for their ability to impart a rich umami flavor to dishes, particularly dashi broth.

At Kaneshichi Shoten, the skilled craftspeople approach the creation of bonito flakes with meticulous care and precision. Each step of the process is treated like an art form, reflecting a deep respect for tradition and quality.

The journey begins with the careful deboning of each tuna by hand, ensuring that only the finest cuts are selected for smoking. The tuna is then smoked for nearly a month, allowing the flavors to develop and intensify. But what truly sets Kaneshichi Shoten apart is their unique fermentation process.

In a room filled with the soothing sounds of Mozart playing in the background, the smoked tuna undergoes a slow fermentation process that further enhances its depth of flavor. This attention to detail and dedication to excellence results in a high-quality product that is beloved by world-renowned chefs and restaurants, including the esteemed Nobu.

For those looking to experience the true essence of Japanese cuisine, a taste of Kaneshichi Shoten’s bonito flakes is a must. With each delicate flake infused with centuries of tradition and craftsmanship, it’s no wonder why these bonito flakes are considered a culinary treasure in Japan and beyond.