KATSUOBUSHI (bonito flakes)


KATSUOBUSHI (bonito flakes)

Can be stored for long periods

Storage for long periods is possible due to the moisture being completely absorbed in hon-karebushi (fully dried fillet) by the microbes.


・The world’s hardest fermented food rich in umami
・Arabushi (rough fillet) is made after boiling bonito fillet, smoked and then dried. When the mold-adding process is repeated four to five times on the arabushi, then it is called hon-karebushi.

Major areas of production:

Kagoshima, Kochi and Shizuoka prefectures


Protein, potassium, phosphorus, niacin and vitamin B6 and B12

Effect on health and beauty:

Anti-aging, improvement in skin roughness and inhibition of blood pressure rise

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