高知県·ご当地グルメ
Tosa Katsuobushi (Bonito Flakes)
Katsuobushi is the foundation of Japanese cuisine's dashi (broth). One of its famous production areas is Usa in Tosa City. Katsuoboshi making in Tosa began when techniques were learned from Kishu fishermen during the Tensho era (late 16th century); through continuous improvements, it became known as 'Tosa-bushi.' In particular, Honkarebushi made via the Te-hiyama method—where flakes are smoked with intense heat to concentrate the flavor—is exceptional for its mellow aroma and deep umami. Today, Kochi Prefecture accounts for only a tiny fraction of the katsuobushi produced in Japan, and there are only a handful of manufacturing plants remaining in the prefecture. Nevertheless, these are precious items that continue to uphold traditional methods without sparing any effort. We invite you to experience the difference in the aroma of freshly shaved flakes for yourself.
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