About KATSUOBUSHI
Katsuobushi refers to skipjack tuna that has been boiled and smoked.
It is a key seasoning used in almost all types of Japanese cuisine.
By simply sprinkling a small amount of Katsuobushi shavings, dishes become more flavorful.
In addition, when the fine shavings of Katsuobushi are simmered in water, their distinctive umami is released, turning plain water into a rich and savory broth.
Cutting
The heads The heads of skipjack tuna are removed and the internal organs are taken out. The fish is then filleted into two or four parts.
Boiling
The Fillets are neatly arranged on trays and then boiled.
Bone Removal
After boiling, the bones are cleaned off from the fish meat.
Smoking
Once the bones are removed, the fillets are smoked for several days. The product resulting from this process is called ARABUSHI.
Sorting
Proper sorting is carried out based on the type and size of the katsuobushi.
Shaving
The katsuobushi is shaved using a machine.
Weighing and Filling
The accurately weighed katsuobushi shavings are packed into bags along with inert gas to prevent oxidation.
Packaging
The product is packed into cardboard boxes.
Quality Inspection
Each product to be sold is inspected for quality, including moisture content, fat, protein, and other factors.
Shipping
After passing inspection, the products are packed and then shipped.