Thick-shaved bonito flakes　厚削り鰹節

Traditional method of making bonito flakes Bonito flakes made with time and effort using the hand volcanic method. A dish that you want to eat as it is as a snack or snack. You can directly feel the flavor of bonito flakes.
This is also recommended when you want to have a rich and flavorful soup stock.
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Since ancient times, bonito flakes in Japan have been made using a method called the "hand volcano manufacturing method" in which "raw bonito" caught in the waters around Japan is aged over time.

Times have changed, and the bonito flakes that we usually eat today are made by freezing bonito caught around Southeast Asia, bringing it into Japan, and making it into "bonito flakes" in a simplified way.

But that would ruin the original flavor, aroma, and umami of bonito flakes...

About 25 years ago, Mr./Ms. Sokai Takumi built a factory in Vietnam where he could use high-quality freshly caught bonito and manufacture it using the time-consuming manual volcanic method.
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Ingredients: Bonito nofushi (manufactured in Japan)
Sealing method: Filled with inert gas, in an airtight container
Contents: 46g
Expiration date: 8/5/2025
Manufacturer: Takumi Sokai (Susami Town, Wakayama Prefecture)


鰹節の伝統製法 手火山製法で手間暇かけて作られた鰹節。おやつ、おつまみとしてそのまま食べてほしい一品。鰹節の旨味をダイレクトに感じられます。
またコクと風味の濃いお出汁をとりたいときにも、こちらがおすすめです。
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古来、日本でかつお節は、日本近海でとれた"生かつお"をじっくり時間をかけて熟成させる“手火山製法”という方法で作られていました。

時代は移り、今私たちが普段口にするかつお節は東南アジア周辺でとれたかつおを冷凍し、国内へ持ち込み、簡略化した方法で「かつお節」にしているそうです。

でもそれでは、かつお節本来の風味、香り、旨味は損なわれてしまう…

なんとか伝統的なかつお節を作っていきたいと約25年前「上質な獲れたてのかつおを使える」「手間暇のかかる手火山製法での製造ができる」ベトナムに工場を作ったのが匠創海さんです。
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原材料：かつおのふし（国内製造）
密封の方法：不活性ガス充てん、気密容器入り
内容量：46g
賞味期限：2025/5/8
製造者：匠創海（和歌山県すさみ町）