Shizuoka's food cultureKnow

Locally, it is a processed product that is kept as a preserved food by offering it on a Shinto altar. Another name is "New Year's fish". The innards of the bonito are removed, salted, dried in the shade, and then smoked in about two weeks. There are two methods of ``smoking'': gas and firewood, but ``Kanesa Katsuobushiten'' uses an ancient method that uses firewood, which takes a lot of effort. Ochazuke is made by loosening the grilled fillet and pouring hot tea over it.The saltiness of the salted bonito melts into the tea, creating an exquisite taste. It's the perfect way to finish off after drinking!

[Contact]
Kanesa Kashibushi Shoten
https://katsubushi.com/
Address: 600-1 Tago, Nishiizu-cho, Shizuoka Prefecture
0558-53-0016