Our bonito flakes are made from a special grade of smoked and fermented skipjack fish called Honkarebushi-going through multiple cycles of culturing and sun-drying for 4-6 months. This elaborated and intensive process results in the most complex and dense umami flavor. Our Honkarebushi is crafted by highly skilled craftsmen with great pride and confidence in Makurazaki City, Kagoshima Prefecture and is precision shaved into airy flakes in Yaizu City in Shizuoka Prefecture. Bonito flakes boost umami depth and complexity to any dish.
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