鹿児島県·特産品
Makurazaki Katsuobushi (Bonito Flakes)
Place a freshly shaved flake on your tongue. It melts away, and the smoky fragrance and deep umami drift through your nose. When you prepare dashi (broth), a comforting aroma fills the entire kitchen. Makurately is a 'town of bonito' with an approximately 300-year history of katsuobushi production. It is said to have begun in 1707 when Moriya Heibei from Kishu introduced the method, and it still boasts the highest production volume in Japan. Among them, the highest grade, 'Honkarebushi,' is a single piece that has been slowly aged through repeated processes of mold application and sun-drying. The more care taken, the more the umami components increase. The authentic aroma spreads every time you shave it. The origin of Japanese dashi lies right here in Makurazaki.
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