高知県·特産品
Sodafushi
The unsung hero that adds a profound depth of flavor to soba and udon broth is Sodafushi. Tosa-Shimizu City boasts the highest production volume of Sodafushi in Japan, accounting for approximately 70% of the national market share. The raw material used is skipjack scad. The process involves boiling it in large cauldrons, manually removing bones, smoking it for about a week, and drying it in the sun on clear days—a meticulous process taking about ten days to complete. This is precisely why it produces a richer and more powerful dashi than general bonito flakes. Inheriting a production method said to date back to the Muromachi period, this product has silently supported Japan's dashi culture. We invite you to enjoy this deep flavor that Tosa-Shimizu is proud of, beloved even by professional chefs.
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