Japanese " U M A M I ",
enhanced by Katsuobushi

Traditional Procedure, unrivaled products

It takes 4 to 5 months to produce katsuobushi (dried bonito shavings) that gives the mellow, rounded flavor to Japanese cuisine. It requires a lot of effort to produce katsuobushi from filleting a fish to the painstaking process of stewing, smoke-drying, repeatedly coating with the right kind of mold, and then finally sun drying. This is how honkarebushi (fermented dried bonito shavings) is produced. In the Kansai region (western Japan), dried frigate mackerel, mackerel, and round herring are traditionally used for daishi for udon and soba noodles. Although the production time and mold application processes differ slightly from katsuobushi, these fish still need to be stewed and smoke-dried before the finished product can be dispatched.
Katsuobushi Katsuobushi

Process of fushi (dried fish shavings)

Process of fushi (dried fish shavings)

How can Fukushima Katsuo help you?

●Helping your restaurant create its own unique flavor

Here at Fukushima Katsuo, not only do we sell the ingredients to make daishi, we also create recipes for
daishi and soups, devise customized brand noodle soups and sauces, and even develop dishes. If you wish to
create the right flavor for your restaurant or to develop your own brand of soup for a franchise etc.,
we are here for you.

●Helping your restaurant create its own unique flavor

“Udon, soba, and ramen” courses are offered regularly through Fukushima Katsuo, where those planning to
setup shop can learn the basics and those already in business can further improve their flavor.

●Flavor creation suited to your environment

Services are available to put together a work structure for any kitchen, from an independent to a chain
restaurant, and create products and methods of operation suited to your central kitchen.