FUKUSHIMA KATSUO

ABOUT

Fukushima Katsuo is a popular brand of dried bonito, also known as katsuobushi, a key ingredient in Japanese cuisine. The name "Fukushima" refers to the region where the fish are processed, which is Fukushima Prefecture, located in the Tohoku region of Japan. Katsuobushi is made by drying and fermenting skipjack tuna (katsuo) to create a product that is used to make dashi (a type of broth), flavoring soups, sauces, and various dishes. Fukushima Prefecture is known for its high-quality katsuobushi, and Fukushima Katsuo is particularly well-regarded for its meticulous production process, which involves carefully drying and smoking the fish to develop rich, umami flavors. This product is an essential part of traditional Japanese culinary culture, prized for its taste and versatility.We have the industry’s best process for maintaining the flavors of natural ingredients. This includes everything from building relationships with the area of production and screening ingredients to the storing and distribution of products.

OUR PRODUCT

HONBANA CHIDORI 500G (DRIED FISH)

Honbana Chidori is a specific type of katsuobushi (dried bonito) produced in Japan, often from the Fukushima region, known for producing high-quality bonito products. The term "Honbana" refers to the high-quality, carefully crafted bonito flakes, and "Chidori" typically signifies a particular method or style of production, often indicating a premium product.
KATSUO ITOBANA 50G (DRIED FISH)

Katsuobushi Itobana refers to a type of high-quality katsuobushi (dried bonito) that is produced with a specific focus on craftsmanship and traditional methods. "Itobana" is a term often used to describe finely shaved katsuobushi, which is thinly sliced and crafted with great care to enhance its flavor and texture.

Rich in Protein

Katsuobushi is an excellent source of protein, which is essential for building and repairing tissues, and it supports muscle growth and overall body function. It’s a great addition to meals, especially for those looking to increase their protein intake.

Boosts Immune System

The amino acids and other nutrients in katsuobushi contribute to a healthy immune system. It contains essential compounds like omega-3 fatty acids, which can help reduce inflammation and support overall immunity.

Source of Essential Nutrients

Vitamins and Minerals: Katsuobushi is a good source of B vitamins, particularly niacin (B3) and riboflavin (B2), which play vital roles in energy production, nerve function, and red blood cell formation. It also contains minerals like potassium, magnesium, and calcium, which support heart health, muscle function, and bone strength.

HISTORY OF FUKUSHIMA KATSUO

1922

Meiichiro Fukushima, Founder, moves to Kyoto from a small island in Seto Inland Sea, followed the next year by Ryusuke Fukushima, the second president. They set up their business at the corner of Sakai-cho and Takeya-cho in Nakagyo-ku, Kyoto, under the name of “Fukushima Kyoto Store”.

1950

Company is reorganized into a corporation which launches with 1 million yen of capital, 18 employees, and a sales office at Takakura-Oike in Nakagyo-ku, Kyoto.

1962

Sales office moves to its present location at Sakai-cho-Oike in Nakagyo-ku, Kyoto

1966

Company name changes from Fukushima Kyoto Store Co., Ltd. to the present Fukushima Katsuo Co., Ltd. Osaka branch is set up.

1974

New headquarters is built.

1978

Kanazawa branch opens.

1989

New plant is built at headquarters.

1999

Completion of new headquarters office marks the 50th anniversary of incorporation.

2006

Tokyo sales office opens.

2014

New Kyoto Nantan Plant is built. U.S. subsidiary, F. K. International, Inc., is established in Atlanta, GA.

2015

Fukuoka sales office opens. The company receives Halal Certification. Business tie-up begins with Yamazaki Shoji.

2018

Kyoto Minami branch opens.

2020

Okinawa sales office opens.

2022

Merges with Yamazaki Shoji and Tohoku branch opens. 3Celebrates its 100th anniversary in March.

Company Profile

Company Name	Fukushima Katsuo
Address	665 Ogiya-cho, Sakaimachi-dori Oike-agaru, Nakagyo-ku, Kyoto, 604-0824
Foundation Year	March 1922
Representative	Takehiko Fukushima, CEO
Company Business	Processing and wholesale of kezuri katsuobushi and wholesale of related products and food-stuffs for commercial use
Telephone	+81-75-211-2940
Fax	+81-75-211-0343

MANUFACTURING PROCESS

Selection of High-Quality Bonito

Fukushima Katsuo, like other premium producers, starts with the selection of the best bonito (usually skipjack tuna, or Katsuwonus pelamis). The fish are chosen for their freshness and size, which are essential for producing high-quality katsuobushi.

Initial Cleaning and Preparation

Gutting and Filleting: The bonito is gutted and cleaned, and the bones are carefully removed. The fish is then filleted into large pieces.
Boiling: The fillets are simmered in hot water for a period of time. This step helps to firm up the meat and makes it easier to remove the bones. The boiling process also begins to impart the fish with a base level of flavor.

Smoking

After boiling, the fillets are carefully smoked. The smoking process is a key factor in determining the flavor and texture of the finished product. Fukushima Katsuo likely uses a combination of wood smoke (such as oak or other hardwoods) to ensure that the bonito develops a rich, smoky aroma and taste.

Cold Smoking: The fillets are typically cold-smoked for several days. The smoking process is gradual and extended, which helps infuse the fish with deep flavors.

Drying and Fermentation

Initial Drying: After smoking, the fillets are hung in a well-ventilated area to dry. This can take several days, during which the fish loses moisture and becomes firmer.
Molding: A crucial step in the process is the application of mold spores to the dried fish. This mold, which is similar to the ones used in cheese aging, grows on the surface of the fish and aids in fermentation. The molding step is essential for developing the characteristic flavor of katsuobushi.
Fermentation: After the mold is applied, the fish are left to ferment for a few weeks. This fermentation process contributes to the depth of flavor and creates the rich umami that katsuobushi is known for. The fish continues to dry and harden during this period.

Shaving

Once the bonito has completed the smoking and fermentation process, the fillets are extremely hard and dry, with a dense texture. At this stage, the fish is shaved into thin, delicate flakes.

Hand Shaving or Machine Shaving: Depending on the manufacturer, katsuobushi may be shaved by hand using traditional tools or by machines that produce fine shavings (itobana). These flakes are used in various dishes, including making dashi (broth), garnishing dishes like rice or noodles, or even being sprinkled on salads.

Packaging and Distribution

Once shaved, the katsuobushi is carefully packaged to preserve its flavor and texture. Depending on the product, it may be sold as whole blocks or finely shaved flakes. The product is then distributed to restaurants, stores, and consumers.

Quality Control in Fukushima Katsuo

Fukushima Katsuo, being a premium producer, likely places a strong emphasis on maintaining consistency and quality throughout the entire process:

Environmental Control: The drying and smoking processes are carefully monitored for temperature and humidity to ensure that the flavor is optimal.
Craftsmanship: Artisans involved in the production may use decades of experience to create the right balance of flavors and textures, giving their katsuobushi a distinctive profile.