Local Specialty Namabushi
Another specialty of Katsuura is namabushi, a semi-dried bonito product made during the traditional process of producing katsuobushi, or dried bonito flakes. The bonito is partially dried, creating a concentrated flavor while retaining more moisture than fully dried katsuobushi.
Namabushi is used in a variety of dishes and is also valued as an ingredient for making flavorful dashi broth. It can be easily pulled apart by hand and added to dishes such as chirashi sushi.
A Deeper Taste of Bonito
When namabushi is combined with chirashi sushi and other ingredients, its concentrated umami enhances the entire dish, creating a rich and refined flavor. For visitors to Katsuura, trying local bonito cuisine is a delicious way to experience the fishing culture and culinary traditions of this coastal town.