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.

日本特有の水産燻製食品で、カツオを煮て焙乾した、干し固めたのち、かびつけをし作られた食材です。細かく削り料理にかけたり、煮出してだしをとったりして使われています。

マルトモのかつお節は、魚選びから製造工程全てにおいて、品質管理を厳重に行っています。新鮮さと魚の脂分を見分ける熟練した職人の目が、より良いかつお節をつくりあげています。

トッピングとしても、だしとしても、様々な国の料理に合うかつお節。薄味でもうま味があるため料理の脂分、塩分、砂糖を減らすことができ、健康的でなにより美味しい料理に欠かせない食材として、いま世界から注目を集めています。