Origin of Japanese Food Culture: “Katsuobushi”
We have always used “the preservation of the flavor of tradition and steadfast production” as our guiding principle in business applications to provide the taste and convenience that our customers, who demand the highest quality in their products, can rejoice in.
We employ the so called “TEBIYAMA” system in manufacturing operations as the primary processing step in the art of smoking bonito.
It is “a thorough dry smoking under a strong fire, by which the savory flavor is inextricably trapped in,” a technology of old that is said to be mere illusion in the modern era.
While it might seem foolishly inefficient to put to use such an old technology, when it comes to peace of mind in the pursuit of objectively supreme palate, there is no replacement for the TEBIYAMA method.
This multi stepped method had been temporarily removed from production until our company, realizing that this method is still necessary in the coming era, revived it.
While handcrafted product is not well suited for mass production, it is our obsession over the details of handcrafted production, daring as it may seem, that drives the genuine quality of our Katsuobushi.
Bonito manufacturing process
1.Handling the raw materials carefully
2.Work to cook the fish
3.Arranged in bamboo steamer
4.Smoke work(Technique of TEBIYAMA)
Done many times by the size and type of fish , work number of days it takes about one month
And dried fumigation
1.Products of dried bonito
You must have exquisite adjustment depending on the type of clause . Its 10 years in the technology arrive in only takes a minimum .
Currently , work to adjust the blade of old Masa of sharpener is , have been made by skilled craftsmen of about 30 years .
The finished product is stored in a large refrigeration unit and in a warehouse set to ideal temperature in order to preserve our product’s optimum quality before it is delivered to our customers.