<\/figure>\n<\/figure>\n\n\n\nKatsuo-bushi, Ibusuki’s pink treasure<\/h2>\n\n\n\n Now, let’s go and discover another local specialty of Ibusuki: dried bonito <\/strong>(katsuobushi <\/em>\u9c39\u7bc0). You might not recognize this ingredient in your meals; however, one of the staples of Japanese cuisine is dashi<\/em> broth, which is made of dried bonito.<\/p>\n\n\n\nLet’s go to Yamakawa<\/strong>, a fishing and trading port in Kinko Bay that has been thriving since the Meiji era (1868-1912). The secret of dried bonito production is a tradition inherited from generation to generation. Ibusuki is famous for its production of Honkare Honbushi <\/em>(\u672c\u67af\u672c\u7bc0), a local product that accounts for about 80% of the national market.<\/p>\n\n\n\nArriving at Yamakawa port, we met Hamamura-san who opened his doors to us at Daimaru Katsuobushi limited company (\u5927\u4e38\u9c39\u7bc0), in operation since 1946.<\/p>\n\n\n\n\n <\/figure>\n\n\n\n <\/figure>\n\n\n\n <\/figure>\n<\/figure>\n\n\n\nWith his guidance, we discovered the manufacturing process of the dried bonito. This process takes 4 to 6 months and follows several steps according to tradition.<\/p>\n\n\n\n
Namagiri <\/em>cutting<\/strong> (\u751f\u5207\u308a). After cutting the head of the bonito and gutting it, the fish is cut into 4 equal parts. The leftovers will be used to make animal feed.<\/li>Shajuku<\/em> cooking <\/strong>(\u716e\u719f). The fish is boiled for 2 hours 15 minutes to 2 hours 40 minutes.<\/li><\/ul>\n\n\n\n <\/figure><\/div>\n\n\n\nHonenuki<\/em> boning <\/strong>(\u9aa8\u629c\u304d). With a quick movement, we remove the backbone and the bones.<\/li><\/ul>\n\n\n\n\n <\/figure>\n\n\n\n <\/figure>\n<\/figure>\n\n\n\nBaikan <\/em>smoking<\/strong> (\u7119\u4e7e). The meat is smoked and dried in a large drying room. This is a stage that lasts between 3 to 4 weeks depending on the size of the bonito.<\/li><\/ul>\n\n\n\n\n <\/figure>\n\n\n\n <\/figure>\n<\/figure>\n\n\n\nThe hyomen kezuri<\/em> polishing<\/strong> (\u8868\u9762\u524a\u308a). With the smoking step, marks of soot have covered the flesh of the fish. Then, we polish the surface of the fish with a scraper made with sanding paper.<\/li><\/ul>\n\n\n\n\n <\/figure>\n\n\n\n <\/figure>\n\n\n\n <\/figure>\n<\/figure>\n\n\n\nThe addition of a fungus<\/strong> (\u30ab\u30d3\u4ed8\u3051). Bonito are placed in a specific room where they are sprinkled with the germs of a microscopic fungus that, as it grows, helps to dry out their flesh.<\/li>Sun drying tenpi boshi<\/em><\/strong> (\u5929\u65e5\u5e72\u3057). After about a month, the growth of the fungus is stopped by placing the fish in the sun. The fish then goes back to the previous room to let the fungus grow. A round trip repeated between three and four times.<\/li><\/ul>\n\n\n\n\n <\/figure>\n\n\n\n <\/figure>\n<\/figure>\n\n\n\nThe process is finally completed. The only thing left to do is to turn the flesh into shavings<\/strong>. When done, the precious dried bonito can be used.<\/p>\n\n\n\n\n <\/figure>\n\n\n\n <\/figure>\n\n\n\n <\/figure>\n<\/figure>\n\n\n\nNear the factory, you can find the company’s small store where you can taste different types of dried bonito freshly made into shavings. Some have a more strong or sweet taste than others. You can buy dried bonito in individual bags, but also some local products such as bonito with miso or soy sauce, dashi<\/em> broth, or spicy bonito sauce. There is something for everyone!<\/p>\n\n\n\n\n <\/figure>\n\n\n\nSet of seasoned dried bonito shavings <\/figcaption><\/figure>\n\n\n\nDried bonito in individual bags<\/figcaption><\/figure>\n\n\n\nSpicy bonito sauce<\/figcaption><\/figure>\n\n\n\nChabushi<\/em>, tea soup with dried bonito<\/figcaption><\/figure>\n<\/figure>\n\n\n\nFloating noodle fishing<\/h2>\n\n\n\n The next location will delight noodle lovers. Head to Tosenkyo Somen Nagashi<\/strong><\/a> (\u5510\u8239\u5ce1\u305d\u3046\u3081\u3093\u6d41\u3057), a nagashi-somen <\/em>restaurant that is all the rage in Ibusuki.<\/p>\n\n\n\n\n <\/figure>\n\n\n\n <\/figure>\n\n\n\n <\/figure>\n<\/figure>\n\n\n\nTraditional nagashi-somen <\/em>(\u6d41\u3057\u305d\u3046\u3081\u3093) are based on a peculiar concept: they are noodles floated down half of a bamboo stick that you have to catch along their journey down. So you have to be handy with your chopsticks, which is not easy for everyone.<\/p>\n\n\n\nBut Tosenkyo Somen Nagashi found the solution and adapted the concept by putting the noodles in a circular bowl. No more risk of missing your catch! This circular style of nagashi-somen<\/em> was born right here in Tosenkyo Gorge, which is ranked among the 100 most beautiful springs in Japan and whose water is famous for its quality.<\/p>\n\n\n\n