Dried Bonito - Traditional Foods in Japan | Ministry of Agriculture, Forestry and Fisheries

KagoshimaDried Bonito

Classification (Large)

Seafood products

Classification (Small)

Katsuobushi and similar products

Main ingredients used

bonito fish

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Region of inheritance

Makurazaki City, Ibusuki City, and throughout the prefecture

Product overview (special characteristics and types)

Katsuobushi is created by boiling bonito and repeatedly roasting and drying it until its moisture content is 26% or less. It is a traditional processed seafood product essential to Japanese food as a seasoning for soup stock and as an ingredient for cooking. Kagoshima Prefecture is the No. 1 producer of katsuobushi in Japan ([2022 Fishery Processing Statistics Survey] by the Ministry of Agriculture, Forestry and Fisheries).
There are distinct types of katsuobushi according to how it is processed. Bonito that is boiled and smoked is called [arabushi], shaved arabushi is called [hadakabushi], katsuobushi with added mold is called [karebushi], and the variety with multiple subsequent mold processes (or which completed a fourth mold process) is called [honkarebushi], and is known as being the highest quality kastuobushi.

History and culture

Bonito bones have been excavated from ruins and shell mounds from the Jomon period, so it is a fish that has been eaten by the Japanese people since ancient times. In literature such as the [Taiho Code] of 701 and [Engishiki] of 905, there are descriptions of [katauo], [nikatauo], and [katsuo no irori], and it is said that processing through sun-drying and boiling fish to create preserved food had been practiced at that time. The samurai also started to eat this after the Kamakura period. In addition, katsuobushi was regarded as a good luck charm in the Sengoku period, as its pronunciation was similar to [winning warrior], and it was also eaten at war camps due to its long shelf life.
Bonito fishing started to flourish around the Edo period, and manufacturing of katsuobushi also started in earnest. The production methods used today started in Kishu in 1674, and are said to have been brought over to Makurazaki by Mori Yahei in 1707. Bonito fishing in Makurazaki was booming, and the warm climate made it perfect for manufacturing katsuobushi.
The origin of the name [katsuobushi] is said to have evolved from [katsuo-boshi] or from [katsuo-ibushi] as it goes under a smoking process.

Production method

The head, innards, and belly skin are removed from bonito before being divided into three pieces. From this, four fillets are created by cutting away back pieces and belly pieces.
The boiled fillets are cooled in the air and excess skin and bones are removed. The shapes of the fillets are adjusted before smoking to dry.
Honkarebushi products are made by shaving off the surface before mold is applied and matured for four to six months.

Conservation and succession efforts

In 2022, the Makurazaki Marine Products Processing Industries Cooperative held a [Katsuobushi Summit and Forum] and adopted the [Makurazaki Katsuobushi Declaration] in their efforts to promote the appeal of katsuobushi.

Main consumption method

Katsuobushi is often used as a seasoning to create soup stock. There is also a dish called [chabushi] in which green tea is poured onto katsuobushi and barley miso, which is mixed to drink.

At-home recipes：Bell pepper dressed with katsuobushi flakes

Ingredients

Katsuobushi flakes

4 g

Bell pepper

3 peppers

[A] Noodle sauce (double strength): 1 tablespoon Soy sauce: 1 teaspoon Sesame oil: 1 teaspoon Sugar: 1 teaspoon

How to make

Cut bell peppers into 5 mm-wide strips lengthwise.

Put the bell pepper strips from 1 above in a heat-resistant bowl, cover with plastic wrap, and microwave at 600 W for about one and a half minutes. Then, drain off the water and let it cool.

Put the bell pepper strips from 2 above, the ingredients in A, and katsuobushi flakes in a bowl, toss them well, and place in a dish.