“HANAMAI KATSUO” is a high-quality katsuobushi that TAKUMISOKAI Co., Ltd. proudly offers. By using fresh bonito and preventing flavor deterioration through freezing, it maximizes the original umami of the bonito. The processing is done from landing to production in a factory in Vietnam, and the shaving is performed in Japan to deliver fresh flavor while maintaining quality. Particularly noteworthy is the “Tebiyama Method” handed down since the Edo period. Artisans meticulously repeat 8 hours of smoking and 8 hours of resting for 30 days to concentrate the umami. This traditional method further deepens the flavor of the katsuobushi. Additionally, by using custom machinery to shave it to a thickness of 0.01mm, a fluffy, melt-in-your-mouth texture is achieved. This is where the artisans’ skills shine, setting it apart from other katsuobushi. Rooted in Susami Town, Wakayama Prefecture, it values its connection with the community while striving to preserve traditional techniques. The packaging adopts a design that reflects regional characteristics, with the mission of conveying the charm of katsuobushi, an essential part of Japanese cuisine, throughout Japan and the world. This product is a masterpiece where tradition and innovation merge, further enhancing the taste of Japanese cuisine.

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