Yamakichi Kunisawa Hyakuma Shoten Jpponzuri Katsuo Honkare Bushi

We are committed to using bonito caught by the traditional single-hook line fishing method—a technique that has become increasingly rare. Bonito caught this way has a pristine appearance and firm, dense flesh. Immediately after landing, the fish are flash-frozen at -45°C to preserve their exceptional freshness. As a result, this domestically sourced, near-shore bonito is ideal for producing naturally low-sodium bonito flakes.
Its rich natural umami—especially inosinic acid—is also well preserved, yielding a clear, clean, and deeply flavorful dashi.


Ingredients:
Dried Bonito (Produced in Kagoshima Prefecture)