Sakai Shoten
Sakai Shouten has been making Hongarebushi in Kagoshima prefecture of Kyushu since 1950. Katsuobushi is the base of Japanese cuisine, and it is combined with Konbu to make the Umami rich Dashi. There are two types of Katsuobushi-Arabushi is made by boiling, smoking and drying the Skipjack Tuna, and Honkarebushi adds the step of cultivating mould and drying in the sun. 80% of shaved Katsuobushi available in Japan is Arabushi, but Sakai Shouten only produces Honkarebushi, which is the more superior type because of the enhanced Umami.
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