Bonito flakes　鰹節

Traditional method of making bonito flakes Bonito flakes made with time and effort using the hand volcanic method. You will be amazed by the original flavor of the elegant and rich bonito flakes.
Not only can you add flavor to any dish by sprinkling it on it, but bonito flakes are also an excellent ingredient for nourishment. It is also a good dish for the body.
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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: 20g
Expiration Date:7/12/2024
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。上品で濃厚な鰹節本来の風味に驚かされます。
どんなお料理にもふりかけるだけで旨味がプラスできるだけでなく、もともと鰹節は滋養強壮にもすぐれた食材。体にもうれしい一品です。
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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：20g
賞味期限：2024/12/7
製造者：匠創海（和歌山県すさみ町）