Fukushima Katsuo

The heart of Japanese cuisine arguably is said to be “Dashi”, where much of the umami flavours are found.  In search of the finest dashi, all roads lead to the city of Kyoto, the birthplace of classic Japanese cuisine.

Fukushima Katsuo Ltd. is the only dashi manufacturer located in Kyoto operating for over a century.  In 1922, Fukushima Katsuo Ltd. was founded by Meiichiro Fukushima and succeed by Ryusuke Fukushima.  Sourcing seafoods from Kyushu in the south to Hokkaido in the north, the finest ingredients across Japan are brought to Kyoto for producing the finest dashi products using traditional methods of repetitive smoking, aging and drying or boiling and drying (niboshi).

Aside from the well known Katsuobushi or bonito fish flakes, Fukushima Katsuo produces blended dashi products which are a combination of various shavings of smoked/dried/aged bonito, mackerels, herrings and other seafoods.  Absolutely no artificial flavouring such as msg is used, only pure natural umami flavours.