Whole katsuobushi
For shaving in your kitchen or refining your dashi. Ask about block types and specifications for your application.
Ask about specificationsKAGOSHIMA · MAKURAZAKI · JAPAN
Aroma at the heart
of your dashi.
Katsuobushi sourced from Makurazaki in Kagoshima, Japan. Discover the smoky aroma of freshly shaved bonito, clear umami and a lasting finish. Brought to your everyday cooking by NR Capital.
Enquire about katsuobushiSold by NR Capital
The sea, fire and time in every block.
Katsuobushi is a traditional Japanese ingredient made by boiling, smoking and drying skipjack tuna. Karebushi undergoes additional mould-culturing and drying. Shave it for dashi, or enjoy thin flakes directly on your food.
KAGOSHIMA · JAPAN
Kagoshima · Makurazaki.
A town shaped by bonito.
MAKURAZAKI
NR Capital sells katsuobushi sourced from Makurazaki, Kagoshima. Bring the work of its producers to your table through aroma and umami.
Delicate soups, rich noodle broths, tofu or grilled dishes: tell us how you plan to use it and the quantity you need.
- Sourcing location
- Makurazaki, Kagoshima, Japan
- Seller
- NR Capital
- Uses
- Dashi, noodle broths, Japanese dishes and toppings
- Enquiries
- Specifications for restaurants, food production and retail
Choose katsuobushi for your dish.
Discuss the aroma, depth and presentation you want to achieve.
Bonito flakes
For stocks and finishing dishes. Discuss cut and pack size for soups, noodles, tofu and vegetables.
Ask about specificationsWholesale enquiries
For restaurants, prepared-food producers and retailers. Send your application, pack size and required quantity for a quotation.
Ask about specificationsThese are product categories. Please enquire about specifications, prices, availability and lead times.
A little knowledge, a deeper flavour.
Explore the differences that help you use katsuobushi in the kitchen.
Arabushi or karebushi?
Arabushi is boiled, smoked and dried bonito. For karebushi, the surface is trimmed and mould-culturing and drying follow. Repeating these stages produces honkarebushi.
Sources (Japanese)Pair it with kombu.
Inosinate in katsuobushi and glutamate in kombu work together to create an umami synergy.
Sources (Japanese)The cut changes the use.
Thin flakes suit quick stocks and toppings. Thick shavings are simmered longer for a stronger stock.
Sources (Japanese)Layer the aroma.
Fresh flakes can be added to a second stock made from used flakes to replenish its aroma. Adjust to your dish.
Sources (Japanese)Sprinkle, mix or make dashi.
Bring katsuobushi from Kagoshima and Makurazaki to everyday meals. Start with a pinch of thin flakes. These are serving ideas for homes and restaurants.
Start with a first bonito stock.
A basic method for thin flakes. Follow the product's recommended quantity.
Bring water to the boil, then turn off the heat.
Add thin bonito flakes and leave for 1–2 minutes.
Strain gently through a paper- or cloth-lined sieve. Do not squeeze the flakes.
Thick shavings require a different simmering method. Follow the product instructions.
Sources (Japanese)The history of Japanese katsuobushi.
From preserved fish to a foundation of Japanese cooking, shaped by generations of regional ingenuity.
KAGOSHIMA · MAKURAZAKI
The history of katsuobushi in Makurazaki, Kagoshima
1707 · A technique reaches Makurazaki
According to Makurazaki City, Mori Yahei is said to have brought the method in 1707. Production based on boiling and smoke-drying is said to have begun locally around this time.
Over 300 years of regional craft
Katsuobushi-making has been passed down in Makurazaki, Kagoshima. Boiling, deboning, smoking and drying reflect the accumulated experience of its craftspeople.
Across Japan
Ancient times · Preservation
Ancient texts mention dried or boiled-and-dried bonito products such as katauo and nikatauo. These precede today's smoke-dried katsuobushi.
Edo period · Dashi culture
Smoking and drying techniques improved, and katsuobushi became a stock ingredient for soups and simmered dishes. Production developed in Kishu, Tosa and Satsuma.
Towards modern times · Honkarebushi
Repeated mould-culturing and drying developed further, yielding different aromas and flavours. Different types still suit different dishes today.
There are different accounts of its origins and transmission. This is regional history based on the sources, not the founding history of NR Capital or its suppliers.
Freshly shaved aroma, on your menu.
Beyond choosing the bonito, enjoy shaving it yourself.
Planned range
Bonito shavers & fully automatic shavers
NR Capital plans to sell bonito shaving machines, including fully automatic models.
Please enquire separately about shavers. Models, pricing and launch timing will be advised individually.
Enquire about shaversNR CAPITAL
Kagoshima · Makurazaki katsuobushi for your kitchen.
Contact NR Capital about product specifications, pack sizes or wholesale quotations. Include your intended use, quantity and delivery region.
Enquire about katsuobushinrcapitalsg@gmail.comYour email app will open. If it does not, email the address above directly.