Yamato Masuda Shoten

Learn about the process of making bonito flakes on a tour of a bonito flake factory, one that won the Minister of Agriculture, Forestry and Fisheries Award—the highest honor at the National Bonito Flakes Competition.

Since its founding in 1887, Yamato Masuda Shoten has continued to produce katsuobushi using the traditional “tekayama-zukuri” method, one of the few remaining such workshops in Japan.

The most crucial step in creating the rich aroma and deep flavor unique to katsuobushi is the smoking process. Since the Edo period, this hand-fired smoking and drying method has been considered the finest technique. However, due to its immense labor and time requirements, only a handful of companies in Japan still employ this production method today.

The characteristic feature of this method is that it produces unique high-quality bonito flakes with a rich aroma. Yamato Masuda Shoten believes that continuing to adhere to this traditional production method is the path to passing on high-quality katsuobushi to future generations.

On the day of the tour, artisans will carefully guide you through each step of the process. Observe up close how bonito flakes are made, gaining deep insight into the manufacturing process of this essential ingredient in Japanese cuisine and the history of bonito flake production in Yaizu. Enjoy tasting freshly shaved bonito flakes and sampling dashi broth made with them. Additionally, those who wish may purchase freshly shaved bonito flakes on the day.

ACESS