Makurazaki Katsuobushi (Dried Bonito) (Kagoshima): season, origin and where to buy

Seasonal calendar

As a processed product, it is available year-round.

Timing shifts with the weather and conditions in each region.

Official registration details (MAFF)

The registered description as published by the Ministry of Agriculture, Forestry and Fisheries.

Characteristics

As a traditional food with over 300 years of history, Makurazaki Katsuobushi is widely used as a gift and for home consumption, and boasts the highest production volume in Japan.It has won many top prizes at the National Katsuobushi Competition, and Makurazaki is famous as one of Japan's leading katsuobushi production areas.

Link with the production area

The production area is blessed with high-quality bonito that migrate with the Kuroshio Current, and surrounded by mountains, providing high-quality water and easy access to oak and sawtooth oak, which are necessary for drying, making it ideal for producing katsuobushi. These geographical conditions, combined with the favorable location and the promotion of katsuobushi production by the Satsuma domain, led to the area being listed in the Ranking of katsuobushi from Various Provinces during the Edo period.Since the Meiji period, the fishing grounds were expanded by the construction of large fishing boats, Makurazaki has developed as a base for distant-water fishing for bonito, further expanding the production of katsuobushi. The production area has established their own certification standards for quality and have worked to ensure stable and high quality products.

Characteristics and link with the area: Ministry of Agriculture, Forestry and Fisheries website (https://www.maff.go.jp/e/policies/intel/gi_act/register/250715_3.html)

Where to buy

As a rule, only products that meet the registered standard may use a GI name (with exceptions such as prior use). Check for the GI mark and the place of origin to tell it apart from ordinary products with similar names.

Buy from the producer group (opens in a new tab)Find on furusato nozei (opens in a new tab)Find online (opens in a new tab)

These links go to Japanese-language shops; check whether they ship overseas.

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FAQ

Katsuobushi (dried bonito) made in Makurazaki, Kagoshima, with a history of more than 300 years. It is produced with bonito carried by the Kuroshio Current and smoked over locally available oak firewood, and Makurazaki leads Japan in production volume. It is used both as a gift and in everyday home cooking.

Makurazaki Katsuobushi (Dried Bonito) is produced in Makurazaki City, Kagoshima Prefecture.

Makurazaki Katsuobushi (Dried Bonito) is shipped all year round. As a processed product, it is available year-round.

Look for it via furusato nozei (hometown tax donation), online shops and the producer group's own shop. Check the GI mark and the place of origin before you buy.

Makurazaki Katsuobushi (Dried Bonito) was registered as a Geographical Indication on March 18, 2025 (Registration No. 168). The registered producer group is Makurazaki marine products processing industries cooperative.