Katsuobushi, also known as dried bonito, is a smoked fish foodstuff unique to Japan. It is created by simmering Skipjack tuna that is then smoke dried and allowed to harden before being coated with mold. It is then shaven down finely to make flakes and used as simple soup stock or as dashi itself.

For Marutomo’s katsuobushi, every step of the manufacturing process undergoes strict quality assurance, starting with the selection of fish. We are able to create a higher grade of katsuobushi under the careful supervision of skilled craftsmen who are able to identify a fish’s freshness and fat content.

Katsuobushi is something that goes well with dishes from around the world as both a topping and as dashi.
Currently, people around the world are taking note of katsuobushi due to its mild flavor yet umami deliciousness, its ability to reduce fat, salt, and sugar content while cooking, and its healthiness as an indispensable ingredient in delicious dishes.