Shizuoka's food cultureKnow

Namaribushi is a stage just before it becomes bonito flakes, and is soft and can be eaten thinly sliced ​​like sashimi.

It is made by boiling and smoking bonito caught at Yaizu Port. The flavor is concentrated and full of umami, so it can be eaten as is, or as a side dish with alcohol. It can also be used in salads, stir-fries, and stews.

On the other hand, white onions were introduced to Hamamatsu City from the Chita Peninsula in Aichi Prefecture between the late Meiji period and the beginning of the Taisho period, and are rarely grown in other areas.

Taking advantage of the climate and soil, the variety was improved over time until it could be shipped early in the new year, and is currently shipped under the product name "salad onion."

Ingredients used 

Dried bonito flakes, onion

How to eat

Blanch the dried fish and break it into pieces. Combine with your favorite vegetables cut into bite-sized pieces and toss with dressing or mayonnaise.

Source: Ministry of Agriculture, Forestry and Fisheries (Our local cuisine）