size:

60 grams (x 5)

brand	Marutoshi
Product weight	60 grams
Specialized field	water free
product shape	slice
package weight	0.24 kilograms

Ingredients: bonito, fermented seasoning, soy sauce, sugar, fish sauce (seafood), (contains wheat and soybeans as part of the ingredients)
Contents: 60g x 5
Product size (height x depth x width): 3cm x 25cm x 85cm

Raw materials/ingredients

Ingredients: bonito, fermented seasoning, soy sauce, sugar, fish sauce (seafood), (contains wheat and soybeans as part of the ingredients)

Caution (Disclaimer) > Please read

Allergenic ingredients: Wheat, soybeans

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brand	Marutoshi
packing size	24.8 x 21.4 x 9.8cm; 60g
Product type	slice
Maker	Marutoshi
Country of Origin	Japan
raw materials	Bonito, fermented seasoning, soy sauce, sugar, fish sauce (fish and shellfish), (contains wheat and soybeans as part of raw materials)
Product weight	60 grams

Consistent delivery from raw material purchase to manufacturing, processing, and sales

Kagoshima's dried bonito maker "Marutoshi"

Makurazaki City, Kagoshima Prefecture, is located at the southern tip of the Satsuma Peninsula and boasts one of Japan's leading catches of bonito. The production of dried bonito is so prosperous that it accounts for 40% of the whole country, and the production volume of dried bonito is the largest in Japan. Makurazaki has a long history of manufacturing bonito flakes.

In the Meiji period, instructors were invited from other prefectures to incorporate the advantages of the manufacturing method. The high quality of "Satsuma-bushi", which has been handed down as a traditional method, is famous.

We would like to continue to provide products and services that can only be created by knowing everything about bonito and dried bonito.

Marutoshi's Commitment

Careful selection of materials The quality of dried bonito is determined by the raw material, bonito. Bonito flakes with less fat (around 2%) are considered to be the best. Since the freshness and quality of fish varies depending on the place of catch (inshore or distant sea), fishing method, freezing method, etc., we carefully assess various conditions and purchase with our experienced connoisseurs.	keep tradition Nama-kiri is an important process that influences the shape of the finished bonito. The time required for each process varies depending on the type of bonito and the product being processed. The size and fat content of each bonito varies, and the skill of the chef who smokes them while adjusting them based on his many years of experience and intuition is truly a craftsmanship. After a lot of time and effort with craftsmanship, the delicious bonito flakes are finally made.	Abundant processing technology Each part of bonito has its own taste, and it is an excellent ingredient that can be processed in a variety of ways, not just as a seasoning. Only Katsuobushiya can turn the taste of the ingredients into deliciousness. We connect various ideas with processing technology to create delicious products. Of course, we are committed to providing safe products so that our customers can enjoy them with peace of mind.