How Bonito Flakes Are Made: The Key Ingredient for Dashi

"Dashi" is the heart of Japanese cuisine. But did you know that its main ingredient, Katsuobushi (Bonito Flakes), takes months of craftsmanship to create?

In this article, we will take you through the traditional manufacturing process—from the port of Japan to your kitchen—and explain why this process matters for the taste.

 

1. The Raw Material: Where it All Begins

Bonito is caught in the South Pacific, frozen by ship and landed in port.

Shizuoka Prefecture is located by Suruga Bay which is deepest bay in Japan and holds many fishery ports. 

Yaizu Port, which boasts the largest amount of bonito landed in Japan, is a large port with a beautiful view of Mt. Fuji.

2. Cutting and Boiling

Cut off the head and carefully cut it into 4 parts.

Place them in basket and gently boil them prevent crumbling.

Carefully remove the bones by hand.

 

3. Smoking and Drying

Smoking process using by oak firwoods.

Smoke for half a day and let it rest for half a day, repeating for about a month to gradually remove the moisture.

Completion of "Arabushi".
"Arabushi" has a strong aroma and umami, and is used in various dishes.
Most of the bonito flakes on the market are "Arabushi".

 

4. Fermentation

The surface of "Arabushi" is scraped and dried further using the power of mold. Over a long period of time, mold and sun-drying process is repeated.

Completion of "Karebushi".
"Karebushi", which was made over time, is characterized by its elegant aroma and delicate umami. It is used as a high quality ingredients for soup stock in top ranked Japanese restaurants.

 

Great dashi comes from time, effort, and tradition. We hope you enjoy the authentic taste of Japan at your home.