Mullet Flower is processed from the precious deep-sea bonito.

Mullet is a kind of seasoning made from bonito, which is a natural seasoning without any additives and is rich in nutrients. It can play an excellent role in flavoring when added to dishes. It goes well with rice, soups, tofu, etc., and is often used to add flavor to a dish. In Japanese cuisine, the flavor of kokeshi can be tasted in everything from soups, to cold cuts, to hand-rolled ingredients, to the preparation of various sauces.

Mullein soup is an indispensable ingredient in Japanese cuisine, just as important as chicken soup in Chinese food and beef soup in Western food. It is made from the precious deep-sea bonito, which is dried several times, flaked, vacuumed or nitrogen-filled, and stored until it is ready to be used.

Origin of katsuobushi

The origin of katsuobushi

Japanese people have no way of knowing, but all the information and documents indicate that "katsuobushi" has existed for a long time, but at that time, it was only dried katsuobushi used as a dry food, or in soups, and there was no modern smoking or flaking process.

The emergence of the real kokeshi flower began in 1674 in the Usaura area of Shikoku-sa (present-day Kochi Prefecture), where bonito was plentiful, and a fisherman came up with the idea of making dried fish by the "smoking method," which made it drier, easier to preserve, and more concentrated in flavor, and gave it a smoky aroma, which became widely popular. Widely spread, was constantly improved, and slowly gave birth to a similar production of wood fish flower with modern times.