Coastal pole-and-line Classic Bushi — 40g

40g of thin Classic Bushi flakes made from coastal pole-and-line bonito, with less salt. Ideal for toppings or dashi, and handy when one 3g sachet is not enough. Why less salt? Offshore purse-seine bonito is typically frozen in brine at around −20°C, then drained after a few hours. This keeps distant-caught fish fresh but slightly increases its salt content. Coastal boats return sooner, so the fish can be kept in ice water instead. Please check the salt information on the back label. Award winner at the 2025 Kagoshima fisheries product competition.

The resealable bag uses a gas-barrier film with an LL inner layer. Close the zip after use to help retain flavor. The bag can also be reused for bonito flakes shaved at home.

About Classic Bushi Honkarebushi is made by repeatedly cultivating a beneficial mold on smoked bonito and drying it in the sun. During every mold-cultivation stage, we play Mozart in the curing storehouse, hoping to encourage the culture. Classic Bushi combines this tradition with the time and care of our classic production methods.