Continuing to do what is "normal" in order to grow HONKAREBUSHI (fermented dried bonito).


  • 1964
  • Dried bonito
  • Taizo Inaba
TAIKO|DRIED BONITO history image


The "normal" cultivated through continuous observation of dried bonito.

Dried bonito wholesaler Taiko was founded in 1964.

My father was apprenticed to Kagaya (Abe Chobei store), which has been in business since the Edo period, and after working his way up to the position of the head of the store, he founded the company.

I followed in my father's footsteps, but at first I was not allowed to touch dried bonito.

I spent my days looking at my father's skills and dried bonito.

After five or six years of this, when I had acquired the skill of discerning the quality of dried bonito just by looking at them, I was finally allowed to touch them.

The skill of judge, cultivated through continuous observation of dried bonito, is the key to Taiko's business.

There is nothing special about it. All I do is to do what is normal as normal.

My dried bonito is made from the best ingredients by producers who spend a lot of time and effort to produce them, and from these dried bonito, I select and deliver the best ones to you.

I will continue to do so as "normal".

TAIKO|DRIED BONITO feature image


It is the result of careful selection of everything from fishing methods to craftsmanship.

We believe that "there is no processing method that can surpass the material".

That's why we try to deal in dried bonito made from single‐hook fishing bonito from the waters around Kagoshima Prefecture.

Of these, the one we want to carefully cultivate is "Honkarebushi (fermented dried bonito)".

We think you think of dried bonito shavings is shaved from "Arabushi (dried bonito)".

The difference between Honkarebushi (fermented dried bonito) and Arabushi (dried bonito) is that Honkarebushi (fermented dried bonito) is carefully selected bonito that has been mildewed, while Arabushi (dried bonito) is used to make shavings without mildewing.

Honkarebushi (fermented dried bonito) takes a lot of time and effort to produce, but it has a more refined and deeper flavor and a gentler, richer aroma than Arabushi (dried bonito).

What we deliver to you is safe, secure, and delicious.

In order to do so, we need dried bonito that have been carefully produced with a lot of time and effort.

As a result, we only purchase products from artisan families that we trust.

We carefully select and deliver dried bonito that are carefully prepared by our craftsmen.

Please feel the difference from the dried bonito you usually use.


For Customers

I hope you will be fascinated by the deliciousness of soup stock.

We deliver the most suitable dried bonito to meet your needs.

This is true not only for chefs, but also for homemaker in general.

In the past, it was common for every household to make soup stock.

However, times have changed and the use of soup stock at home has decreased.

Some of you may not know how to make soup stock, but we believe that to know the taste of real dried bonito and to enhance the taste of the ingredients, you must make soup stock.

We hold soup stock making classes all over Japan on an irregular basis.

The participants were surprised by the taste of the soup, and some of them were happy to hear that they have started making soup stock at home.

Some of them said, "My children eat more," or "They say their favorite dish is miso soup". We will continue to "normal".

We hope that the taste of authentic dried bonito will become normal in your homes.


2021 COREZO Foundation COREZO Award

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