Makurazaki dried bonito, known as Makurazaki katsuobushi, is produced in Makurazaki City, Kagoshima Prefecture, and is regarded as one of Japan’s finest dried bonito products.
It is widely used in everything from high-end restaurants to ordinary households. Its rich aroma and deep umami make it an important ingredient supporting Japanese food culture. Made using traditional techniques passed down for more than 300 years, it continues to delight people with its distinctive flavor.
The history of Makurazaki dried bonito is believed to date back to 1674, when fishermen from Kumanoura in Kishu established a drying and smoking technique known as baikan.
Around 1707, this technique was introduced to Makurazaki. From there, the production of dried bonito developed around the basic processes of boiling and smoking. Makurazaki subsequently grew into one of Japan’s major dried bonito production centers, becoming known throughout the country.
Makurazaki dried bonito is made using only high-quality bonito landed at Makurazaki Fishing Port. The head, internal organs, and fatty portions are carefully removed, and the remaining fish meat is shaped into boat-like pieces before processing.
Production involves a series of labor-intensive steps carried out over several months. These include boiling, drying and smoking, additional smoking, mold cultivation, and sun-drying.
One particularly prized product is honkarebushi, a premium type of dried bonito. By repeating these processes many times, the moisture content is reduced to an exceptionally low level, concentrating the fish’s natural umami. Finished through the experience and skills of craftspeople, it is renowned for its outstanding quality, aroma, and flavor.
Dried bonito comes in several varieties, depending on how it is processed.
Arabushi is produced in a relatively short period and is readily available. Its flavor is comparatively light.
Karebushi undergoes repeated mold cultivation and sun-drying, developing a deeper umami and richer aroma.
Honkarebushi is considered the finest and most luxurious type. It takes approximately six months to produce and is characterized by its refined flavor, free from unwanted or harsh tastes.
The production process is extremely detailed. First, the bonito is filleted and boiled to preserve its umami components. The bones are then removed and the shape is adjusted. Further steaming and drying and smoking gradually remove moisture and develop the fish’s distinctive flavor.
After the surface is trimmed and smoothed, mold cultivation and sun-drying are repeated. The completed dried bonito becomes extremely hard and compact, allowing it to be stored for a long time.
Makurazaki dried bonito plays a central role in Japan’s dashi culture and is an indispensable ingredient in Japanese cooking.
Stock made from freshly shaved bonito flakes gives dishes greater depth and richness, enhancing their overall flavor. Dried bonito is also enjoyed directly over rice as okaka, a simple and familiar way to appreciate its natural umami.
In Makurazaki, visitors can find facilities where they can observe the dried bonito production process, as well as places where they can try shaving bonito themselves. These experiences offer an opportunity to discover traditional craftsmanship firsthand.
The aroma and flavor of freshly prepared dried bonito are particularly memorable and provide a taste of the town’s distinctive food culture.
Makurazaki dried bonito is a traditional Japanese food created through a long history and the accumulated skills of generations of craftspeople. Its deep umami and rich aroma give it a special appeal that is difficult to find elsewhere.
When visiting Makurazaki, be sure to taste this local specialty and experience the richness of Japanese food culture.