As the freshly shaved, ultra-thin 0.01mm bonito flakes dance gently and release their rich aroma—it's truly a miracle in a single bowl.

Paired with a variety of unique soy sauces carefully selected from all over Japan, we present a new way to enjoy the traditional "Okaka Gohan."

Simple yet profound in flavor, this special dish will nourish both body and soul—perfect for starting your day.

Ibusuki Bonito Flakes®.

We use carefully selected, high-quality skipjack tuna landed at Yamagawa Port in Ibusuki City, Kagoshima Prefecture—an area renowned for its coastal tuna fishing.

In the warm climate of Yamagawa, blessed with sunlight year-round, the essential steps of “mold aging” and “sun drying” are repeated four times to bring out the rich umami.

This delicacy is crafted over approximately six months, condensing flavor to its fullest.

What is Honkarebushi?

Honkarebushi is the highest grade of dried bonito, made using a traditional method.

The skipjack is boiled, smoked, and sun-dried, followed by several months of repeated mold aging and drying, removing excess fat and moisture to concentrate the umami.

Through this aging process, the aroma becomes richer, and the flavor transforms into something more delicate and profound.

Born from the fusion of skilled craftsmanship and the power of nature, Honkarebushi is a true gem of Japanese culinary culture.

Please enjoy this exquisite flavor, perfect for Okaka Gohan.

Yuasa Soy Sauce (Wakayama Prefecture)

This soy sauce is made using traditional methods inherited from the town of Yuasa, the birthplace of soy sauce in Japan. Slow maturation in wooden vats produces a deep flavor and a fragrant aroma. It is especially good with bonito flakes, which enhance the flavor of the dashi broth, and when poured over white rice, it gives a simple yet luxurious taste. It is a perfect supporting role in Japanese cuisine, elevating the flavor of the dish.

Shimousa Soy Sauce (Chiba Prefecture)

This is a traditional honjozo shoyu produced by Chiba Soy Sauce, a long-established soy sauce company established over 170 years ago. Made from Japanese whole soybeans and wheat, it is naturally aged in cedar vats for more than a year to produce a rich aroma and mellow flavor. It is rich but without corners, making it a perfect match for dried bonito flakes.

Hakata Densyo (Fukuoka Prefecture)

Fujimasa Soy Sauce in Kurume City is a long-established company founded in the Meiji era (1868-1912) that continues to produce soy sauce with an emphasis on local flavors. Hakata Densyo is a gem that incorporates the skills and heart of Fujimasa Soy Sauce, with a sweet taste characteristic of Kyushu, but with a rich, robust flavor and aroma. The sweet taste is unique to Kyushu, but the richness and aroma are very appealing. It is an authentic taste of Hakata's food culture.

Domestic Koshihikari rice is used (production area is subject to change depending on availability)