Miyazaki Bonito Umikko-bushi is a carefully crafted bonito product made using traditional methods passed down through generations. Only bonito landed in Miyazaki Prefecture or caught by pole-and-line fishing in the prefecture is used as the raw ingredient.
The product was developed by a group of women who took inspiration from a traditional home-cooked dish called “katsuo shoyu-bushi.” In the past, this bonito dish was commonly prepared in households throughout the region. By drawing on this familiar culinary tradition, they created a specialty that preserves the character of the original recipe.
Every stage of production is carried out by hand, and it takes two full days to complete the product. This careful process reflects the makers’ commitment to preserving the traditional flavor and texture of the dish.
Compared with namabushi, another type of processed bonito, Umikko-bushi is notably juicier, softer, and fluffier. Its texture is one of its defining characteristics.
The bonito is seasoned according to a closely guarded recipe inspired by the traditional home-cooked dish. Its distinctive sweet-and-savory soy sauce flavor complements the natural aroma and taste of bonito, allowing the fish’s characteristic flavor to remain prominent.
Miyazaki Bonito Umikko-bushi brings together locally caught bonito, a traditional household recipe, and two days of careful handmade preparation. It offers visitors a chance to discover a distinctive part of Miyazaki’s bonito food culture.