Katsuo no Tenpaku “Katsuo Ibushi Goya”


Mie-ken, Shima-shi, Daio-cho, Nakiri 362
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Open Hours
1-12: Mon-Sun: - 09:30-16:30
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About this sight

Bonito flakes (katsuobushi) have a long history dating back before the 16th century but it was only after that time period that the process advanced to what it looks like today. Katsuo No Tenpaku, one of the few remaining brands of bonito flakes, is harvested by a locally famous craftsman named Yukiaki Tenpaku. The Tenpaku family has a very long history in making katsuobushi and in 1946 the family established its own business, which is now in its 4th generation. Yukiaki is focusing on quality rather than quantity and a bonito block will only be sold after it has gone through multiple cycles of drying, smoking and fermentation until the fishs natural fat becomes umami (savory).

Here, “Katsuo ibushi goya” you get a full tour on how to make bonito flakes the traditional way, after which you will get to sample the freshly shaved bonito flakes.

In Japanese cuisine, bonito flakes are usually eaten with rice, okonomiyaki, takoyaki, tofu, etc.

Indoor Tours are available, but only through reservation.