In Kagoshima Prefecture, which is the number one producer of bonito flakes, we have improved the traditional manufacturing method of bonito flakes, which has a history of over 300 years, to suit the times, and our skilled craftsmen make the most of their skills to mature each bonito flake by hand. The highest peak of Kaneninishi
“Golden book dry polishing bushi”

We faithfully follow the mold aging and fermentation method passed down from our ancestors, and repeat the process of slow fermentation and sun drying for more than 6 months, resulting in the highest quality bonito flakes with concentrated flavor.
・By adding mold, it converts fat into umami ingredients.
- Decomposes fishy odor and bitterness.
- Gives a mellow and expansive fragrance.　
・The moment you shave it, the aroma is as rich as anything you've ever experienced.
・You can recreate the taste of a restaurant at home.
Mold is harmless, but please wash it thoroughly and scrape off only the amount you need.

Recommended dishes: Soba, Soup, Soup, Miso soup, Miso soup, Boiled food, Oden, Yakisoba, Okonomiyaki, Takoyaki, Cold tofu, Ohitashi, Curry, Onigiri, Ingredients, Dried food, Deli dishes

*Honkarebushi may easily turn into powder when shaved.

*The size of the fish may change depending on the season, but our craftsmen will carefully examine the fish at that time and provide you with the best possible fish.

*Vacuum packed to prevent flavor loss and mold discoloration.
Ingredients: Bonito Karebushi / Production area: Yamakawa, Kagoshima Prefecture / Contents: 2 bottles approx. 360g to 520g / Packaging form: Vacuum packaging / Best before date: 11 months from manufacture / Storage method: Avoid direct sunlight, high temperature and humidity After opening, wrap in plastic wrap and refrigerate.