Bonito dishes

The bonito fishery in Makurazaki boasts a history of more than 350 years, and has continued to shine as the number one in Japan since Heisei 6 in terms of katsuobushi production. There are katsuobushi factories scattered around the town, and the smoke rising from the factory, and the scent of dried bonito flakes envelops the area. The appeal of Makurazaki is that you can taste fresh bonito caught in the nearby waters. In addition, it is unique to Makurazaki that you can enjoy bonito called “buen katsuo,” which is made by tightening (draining blood) and quickly freezing bonito caught in the ocean on board. They are kept freshly caught, and they are proud of their freshness and lack of odor.