Tosashimizu, Kochi Prefecture, the No. 1 producer of dried bonito flakes in Japan
Facing the Pacific Ocean and meeting the Kuroshio Current, Tosashimizu City is one of Japan's leading producers of skipjack tuna (mejika). This fish, the raw material for bonito flakes, loses freshness easily and could only be processed near fishing ports, so everything from landing the fish to making and shipping the flakes has been done in Tosashimizu City. Tosashimizu, where our company is located, is the number one producer of bonito flakes in Japan, accounting for 70-80% of the market share.

Taste, richness and aroma surpassing that of dried bonito flakes
Muneta-bushi is fish flakes made from skipjack tuna (bigeye tuna). When you think of dried fish, you probably think of bonito flakes, but because bigeye tuna has more blood than bonito, it produces a rich broth with a strong aroma, making it a more luxurious type of flake. It is sold for commercial use by Japanese restaurants, long-established soba shops, and food manufacturers, and Muneta-bushi is an essential ingredient in the broth for soba noodles.

The collaboration between salt and dried bonito flakes at Shioniro began with research into how to create delicious dried bonito flakes. First, we researched which process would produce the best dried bonito flakes. As salt concentration is also an important factor, we repeatedly made prototypes to find the optimum concentration. As a result, we succeeded in creating the finest dried bonito flakes, packed with the umami of skipjack tuna. Furthermore, by adding kelp, the kelp and dried bonito flakes create a synergistic effect, resulting in a dashi soy sauce that is even more packed with umami.

Fresh bonito is boiled in a pot, the innards and head are removed, and it is split in half. It is then soaked in our original salt water and slowly smoked for about seven days. After smoking, the bonito is sun-dried to bring out the flavor, and then polished. The polished bonito is sterilized and inspected with a metal detector. The bonito is then vacuum-packed with kelp, placed in a boiled bottle, and labeled to complete the product.
For general products, the bonito flakes are roasted and dried, and then excess parts are removed with a knife or other tool to make the product. However, this product is roasted and dried, and then excess bones and skin are removed with a grinder, resulting in the highest quality bonito flakes with no impurities. In addition, grinding creates fine scratches on the bonito flakes, making it easier to extract the broth.