The excellent products that are particular about the material are from the strong bond with the production area.

Yamaki mainly purchases raw materials from Yaizu, Shizuoka Prefecture, Makurazaki, Kagoshima Prefecture, and Yamakawa, Kagoshima Prefecture. In order to improve the quality, we go directly to the production area and work collaboratively on development while providing technical guidance from the bonito fishing stage to the production of dried bonito.

A large amount of dried bonito raw materials are selected in the right place through sensory inspection by skilled connoisseurs.

Katsuobushi, which is a raw material purchased in large quantities, is checked by a sensory inspection by a skilled connoisseur. While using all five senses, such as touching, smelling, and tasting, we confirm the luster, shape, fragrance, and firmness that cannot be identified by machines. After that, they are cut (shaving) to select the most suitable dried bonito to create Yamaki's abundant product line.

A lot of work that spares no time and effort. Polish a piece of dried bonito.

"Metal detection inspection" does not miss even small metal pieces that cannot be detected with the naked eye. “Washing water” is a high-pressure shower that cleans the entire bonito flakes and adds just the right amount of moisture to make it easier to shave. Then there is josha, a sterilization process that strictly sets the temperature and time for each product. After going through these processes, a single piece of bonito finally advances to the cutting stage.

Cutting (the process of shaving bonito flakes into products) A technique to adjust the slight width of the blade that touches the fingertips in units of one sheet of paper or less.

Of course, the cutting of dried bonito is mechanized, but the adjustment of the blade, which is the life of the katsuobushi, cannot be discussed without the skill of a craftsman. While feeling the slightest movement of the blade against the tip of your finger, relying on your intuition with your other hand, each craftsman hits and tightens with a tool that is familiar to them. This delicate work continues until you are satisfied with the final shaved flower.

for breakfast. Katsu Mayo Toast

[Ingredients (2 servings)]

2 slices of 6 slices of bread. 4 tablespoons mayonnaise Dried bonito, appropriate amount ． 2 small green onions, finely chopped

[How to make]

1. Mix mayonnaise and bonito flakes and spread on toast. 2. Bake it in a toaster and scatter bonito flakes and small green onions to finish.

Rice mayo dip

【material】

(Easy-to-make servings)

3 small carrots (300g). 2 small cucumbers (150g).

A 2 tablespoons mayonnaise. A Bonito pack Appropriate amount ． A 1 teaspoon XO sauce (XO sauce)

[How to make]

1. Cut carrots and cucumbers into sticks. 2. Arrange in a bowl and add the mixed sauce of A. Completion.

Potato salad (Easier if you use store-bought side dishes!)

[Ingredients (2 servings)]

1 large potato. 1/4 carrot. 1/2 cucumber. 1/4 onion. 2 tablespoons of A soy milk. A 1/2 tbsp mayonnaise. A 1/2 tablespoon of white soup stock. Katsuobushi appropriate amount

[How to make]

1. Peel the potatoes, cut into bite-sized pieces, wrap in plastic wrap, and heat in the microwave (600W) for 4-5 minutes until soft. 2. Cut carrots and cucumbers into small pieces, and thinly slice onions. Rub salt together. Put the potatoes from 3.1 in a bowl and mash them roughly, then add A. Add the well-drained carrots, cucumbers, and onions from step 2 and mix. Four. Serve in a bowl and sprinkle with bonito flakes. It's easier with store-bought side dish potato salad!

Cold Tofu with Camembert Cheese

[Ingredients (for 2 people)]

1 camembert cheese (100g). 6 mini tomatoes. 5 basil leaves. Katsuobushi 5g ． 1 tablespoon of olive oil and a pinch of salt. a little black pepper

[How to make]

1. Cut cherry tomatoes into quarters. Cut the basil into strips and add the bonito flakes. 2. Put Camembert cheese in a heat-resistant container and heat it in the microwave for 30 seconds without wrapping. Serve 3.1 mini tomatoes. Drizzle with olive oil and sprinkle with salt and black pepper. Place the basil and bonito flakes from Step 1 on top.