Matoba Suisan Katsuobushi is a true expression of artisanal Japanese craftsmanship. Made from Arabushi—skipjack tuna that has been gently poached and then smoked over wood—these delicate flakes are produced in Makurazaki, Kagoshima Prefecture, Japan, a region revered as the heart of traditional katsuobushi making. Each step of the process is done by hand by Matoba-san and his team, preserving methods that have been passed down through generations. This dedication results in a product with unparalleled depth of flavor: intensely smoky, lightly salty, and layered with deep umami.
Production begins with whole skipjack tuna that are carefully filleted and simmered to remove excess fat. The fillets are then smoked repeatedly over wood for several days, gradually dehydrating them and infusing them with their signature aroma. The smoking is done slowly and deliberately, allowing the natural oils in the fish to transform into complex savory notes. Once sufficiently dried, the fish is shaved into impossibly thin, feather-light flakes that curl and “dance” when placed on hot food—a hallmark of high-quality katsuobushi.
These katsuobushi flakes are remarkably versatile in the kitchen. Most famously, they are the foundation of dashi—Japan’s essential stock—when steeped gently in hot water with kombu. This broth provides the backbone of countless dishes, from miso soup to noodle broths to simmered vegetables. But katsuobushi isn’t just for stock: it’s also a powerful seasoning and garnish. Sprinkle the flakes on takoyaki, agedashi tofu, okonomiyaki, or warm rice, and watch them wave and release their savory aroma. They also make an excellent topping for vegetables, chilled tofu, or even pasta and eggs, lending an elegant umami punch to both traditional and modern dishes.
Ingredients: dried skipjack tuna.
Ingredients: dried skipjack tuna.