Interview / recipe

"Beauty and potential of MAKURAZAKI KATSUOBUSHI"
- Special Interview of Mr. Masaru Kamikakimoto, a French cuisine chef on

Cuisines change with time

The French cuisine was dominated by rich flavored sauce at one point. That is back when people were mainly engaged in physical labor. People then looked for rich flavor to soothe them at the end of the hard day of work and food high in calories to give them energy for the next day. However, people today mostly engage in the desk work. Work has become much more efficient. The French cuisine also has adopted this change and shifted towards nutritious, low calorie, low sodium, mild and delicate flavors.

"Katsuobushi" in the spotlight

"Umami" has been in the spotlight across the world. "Umami" makes the food flavorful even when little salt or oil is used. This "Umami"-filled "Katsuobushi" which is nutritious yet low in fat, is the healthy ingredient. And to make it even better, you do not get tired of it even when consumed every day.

Versatile "Katsuobushi"

"Katsuobushi" can be shaved in different shapes or grinded it into powder. "Katsuobushi" is not only used to make "Dashi" but it can also bring out the original flavor of ingredients, can itself act as an ingredient in dishes, or can be added as a topping because of its aesthetic beauty. That is why "Katsuobushi" is considered versatile. The more I learn about "Katsuobushi", the more inspired I am to try out new recipes such as the modern French. This is why top chefs in France keep their eyes on "Katsuobushi". Lately, I receive many inquiries regarding "Katsuobushi" and "Dashi" from French chefs.

The natural environment where "Katsuobushi" is born

"Katsuobushi" is not made in a restaurant kitchen but made in the natural environment. Makurazaki is located by the East China Sea. The two essentials for "Katsuobushi" making, great water and plenty of firewood, are available in Makurazaki because of its moderate climate and its mountainous surroundings. Furthermore, the clean facility and the top of the line equipment which further enhances the craftsmanship of over 300 years of history, are found in Makurazaki. That indeed is the ideal environment for the ultimate "Katsuobushi" production. The best Umami can only be captured in the best environment. MAKURAZAKI KATSUOBUSHI is the true icon of this region's tradition, culture and production. "Umami" that is made from the ultimate "Katsuobushi" has been and will always be treasured across generations. As a culinary chef, I want to create a dish that brings the best out of this treasure, "Umami", a byproduct of people and nature of MAKURAZAKI KATSUOBUSHI, together with the various ingredients.

"Power of Aging" - delicate and deep flavor without much effort

Just as aging is imperative in making of hard cheese, aging brings more "Umami" to "Katsuobushi". After a year in aging, this ultimate MAKURAZAKI HONKAREBUSHI is filled with the essence of "Umami". Because it is packed with "Umami", making of this exceptional "Dashi" requires only few simple steps in kitchen when using MAKURAZAKI HONKAREBUSHI. We can enjoy the delicate and fragile flavor which can only be found in the fresh "Dashi", and the deep and elegant aroma using this aged "Katsuobushi" without much effort. This too is one of many reasons why "Katsuobushi" stimulates chefs' inspiration. I trust that MAKURAZAKI KATSUOBUSHI has the power to revolutionize the culinary world, even if it has been around for many years.

French Chef Masaru Kamikakimoto Profile

1950 Born in Kaogoshima (Kyushu) in Japan.
1974 Moved to France. Trained in Le Duc in Paris and Geneva, Alain Chapel in Lyon and Pic in Valence.
1981 Worked at Alain Chapel in Kobe Port Pier Hotel as Grand Chef for 10 years. During the time, also trained at Troisgros and Jamin.
1992 Appointed as Senior Vice President and Executive Chef at Huis Ten Bosch Hotels, and General Manager of Hotel Europe. During the time, also trained at Daniel and Per Se, the top restaurants in New York City.
1999 Received Wine Chevalier from 3 regions; Burgundy, Champagne and Rhone. Became an honorary member of Maitres-Cuisiniers de France.
2004 Received the Chevalier L'ordre du Merite Agricole from French Republic.
2012 Appointed as Vice President for the Association of Escoffier in Japan (French Chef Association).
2013 Trained at 3 star restaurants such as Pic, Regis et Jacques Marcon and De Karmeliet.
2014 Trained on the Japanese "Dashi" at Kyoto style cuisine restaurants, Hyotei, Kikunoi and Kinofu.
2016 Trained at Plaza Athenee, Pic, La Pyramid and Gill in France. Chosen as "Modern Master Craftsman (Outstanding Specialist)" from the Japanese Ministry of Health, Labor and Welfare. Received the Officer L'ordre du Merite agricole from French Republic.
  • Prepared dinners for VIPs including the Japanese Imperial Family, Prince of Monaco and Prince of Netherlands. Also was chosen to be in a panel of judges for various competitions for French cuisine. Appointed as Supervisor for cuisine at the Agora Hospitalities KK, Vice President at Association of Escoffier in Japan, and member of the L'Academie Culinaire de France.
  • Owns and operates a French restaurant in Nagasaki (Kyushu). Has produced several restaurants in Kagoshima (Kyushu)
  • He displays deep appreciation to the mother nature. While he strives to further develop the food culture, he also seeks for ways to strengthen the relationship between France and Japan. Furthermore, he also works in spreading the local ingredients and educating youth in food.
  • Book "Sauce" (Shibata Shoten)

Special recipe made with "Katsuobushi" by Chef Masaru Kamikakimoto

Filet de turbot d'Akune pane de "Katsuobushi de Makurazaki"
Grilled wild flounder form Akune with "Makurazaki Katsuobushi" spice and Bourg-Blanc sauce with celeriac

- Ingredients - (Serves 4)
  • Flounder (skin removed) 70 g4 pieces
  • Seedless Mustard (For nappe)12 gram
  • Olive Oil4 tbsp
  • Unsalted Butter10 gram (For arroser)
  • Dried Breadcrumb (Fine)5 gram
  • "Katsuobushi" (Ground)8 gram
  • Parmesan Cheese (Ground)5 gram
  • Quatre Epices1.5 gram
  • Salt and PepperTo taste
  • Baby Carrots4 pieces
  • Baby Daikon4 pieces
  • Snap Peas8 pieces
  • Mustard Rape4 pieces
  • Unsalted Butter12 gram
  • "Katsuo Dashi"90 cc
  • Flounder shaped Tuiles4 pieces
  • Sauce Vertfor taste
  • Petite Tomato Confit12 pieces
< Sauce Serves 4 >
  • Celery Rave (5mm cube)20 gram
  • Tomato (5 mm cube)20 gram
  • Celery Rave Puree30 gram
  • Bourg-Blanc Sauce80 cc
  • Katsuobushi" Oil12 cc
- Recipe -
  1. Cut Flounder into 70g filets. Season it with salt.
  2. Spread Seedless Mustard on the Flounder filets. Sprinkle the 'A' mixture on top.
  3. Place Olive Oil (4 tbsp) on a pan over low to medium heat. Place the filets with the bread crumb on top first. Turn them over once browned. Once the crumb is golden brown, add butter and cook some more.
  4. In a separate pot, put butter (12 g) and "Katsuo Dashi" and the 'B' mixture that has been prepared as blanchir. Season it with salt and pepper to prepare the warm garnish.
  5. Add Celery Rave Puree, diced Celery Rave and diced Tomato into the Bourg-Blanc sauce. Season it with salt and pepper.
  6. Use a brush to spread Sauce Vert on a plate. Place Petite Tomato Confit and garnish it with Celery Rave Puree and Flounder shaped Tuiles. Place the fillet and pour the sauce over. Drizzle some "Katsuobushi" oil.
< "Katsuobushi" Oil >
- Ingredients -
  • Lime oil200 cc
  • "Katsuobushi" ("Kezuribushi" or ground)10 gram
- Recipe -
  1. Place "Katsuobushi" in Lime Oil. Keep it in a warm place for 30 min to 1 hour to infuse the oil with "Katsuobushi". Strain the oil with a strainer with a paper liner.
< Lime Oil > to produce 300 cc Lime oil
- Ingredients -
  • Lime6 pieces
  • Celery Leaves60 gram
  • Grape Seed Oil400 cc
- Recipe -
  1. Julienne Lime zest.
  2. Place Celery Leaves and Grape Seed Oil in a mixer. Strain.
  3. Add Julienned Lime zest into (2) and rest it for 2 to 3 days.
  4. Strain it with cloth. It is ready for use.
Katsuobushi de Makurazaki
Greetings from Chef "Allow me to introduce you to this dish, please"

The theme here is Spring - Spring connecting the two beautiful cities - Makurazaki, the motherland of this gift from the nature and the Concarneau, France where the "Katsuobushi" production has begun.

This entree is the fresh flounder grilled with spices with "Katsuobushi". On the right, you will find a flounder shaped tuile carefully placed next to the powdered "Katsuobushi" which represents the beach of Makurazaki. In the center, the green vegetables are to represent the nature and peace to celebrate the arrival of the long-overdue Spring. On the left, the red tomatoes represent the passion of the "Katsuobushi" artisan. This represents their wish to deliver Peace, Health and Flavor to the people across the world over the green bridge.

By Masaru Kamikakimoto

Gratin de crevette et macaroni aux shiitake, parfume "Katsuobushi"
Shrimp, Macaroni and Shiitake Mushroom Gratin with "Katsuobushi" aroma

- Ingredients - (Serves 4)
  • Shrimp12 pieces
  • Macaroni (Cooked)120 gram
  • Shiitake Mushroom4 pieces
  • Yellow Onion (3mm sliced)50 gram
  • Petite Tomato8 pieces
  • Fond Coquillage160 cc
  • Fresh Cream280 cc
  • Cognac30 cc
  • Hollandaise Sauce4 tbsp
  • "Katsuobushi" ("Kezuribushi")10 gram
  • Saltto taste
  • Vegetable oil2 tbsp
- Recipe -
  1. Season the shrimp with salt. Sautee Shrimp lightly on a pan with Vegatable Oil (2 tbsp). Flambe with Cognac.
  2. Remove the Shrimp out of the pan. Add the Yellow Onion and Shiitake Mushroom. Once they start releasing water, add Petite Tomato.
  3. Add Fond Coquillage and Fresh Cream to (2). Add the cooked Macaroni into the mixture and simmer it down for a little bit.
  4. Once the sauce has consistency, add Hollandaise sauce to the mixture. Place it on the 'beurre' gratin dish. Place it under a broiler till golden brown.
  5. Sprinkle "Katsuobushi" ("Kezuribushi").
Katsuobushi de Makurazaki
Greetings from Chef "Allow me to introduce you to this dish, please"

"Katsuobushi" plays a fantastic role to bring out the flavor of the ingredients without overpowering while providing the irreplaceable essence to the flavor. This Gratin dish leverages these wonderful offerings that "Katsuobushi" provides.

"Katsuobushi (Kezuribushi)" is dancing on top of this piping hot golden brown Gratin. You will be surprised with this never-experienced-before texture and flavor. I also recommend you put lots of "Katsubushi (Kezuribushi)" on Salad or Soup. It will add a new character to those familiar dishes and it will turn a familiar dish to something new and exciting. "Katsuobushi" is indeed a wonderful supporting ingredient to bring out the flavor of any dishes such as French, Italian or Spanish, and bring your culinary experiences to another level.

By Masaru Kamikakimoto

Inspiration for a new recipe using "Katsuobushi"

"Katsuobushi" is versatile; it can be used for "Dashi", ingredient, seasoning and garnish. "Katsuobushi" stimulates creativity of chefs seeking for new challenges beyond "Washoku".
refer to 'Types of Shaved "Katsuobushi" and its usage'

Pour Dashi over / Stew

This is the most basic use of "Katsuobushi Dashi". This "Dashi" goes well with simple and light flavored ingredients. Steeping to let the ingredients soak up the flavor makes a delicious dish. The best is to prepare "Dashi" using both Inosinic acid rich "Katsuobushi" and Glutamic acid rich "Konbu" kelp.

Inspiration from the French cuisine: Great as the secret ingredient for seafood or vegetable soup


Adding "Katsuobushi" when stir flying. Used "Katsuobushi", after used for drawing "Dashi", can also be used in this because it still has some "Umami" left.

Inspiration from the French cuisine: Seafood Pasta with Yudzu citrus flavor, Sautee with butter with "Kezuribushi"


Steaming brings out the ingredient's original flavor. "Katsuobushi" enhances its flavor and add "Umami".

Inspiration from the French cuisine: Royale and Flan using "Dashi"

Deep Fry

"Katsuobushi" can be used as crust for deep frying. The "Umami" and roast flavor can be enjoyed.

Inspiration from the French cuisine: adding "Kezuribushi" in Beignet dough

As an ingredient

Protein rich "Katsuobushi" can be used as an ingredient to add more "Umami" to the dish.

Inspiration from the French cuisine: Tapenade


The flavor is enhanced simply by sprinkling "Katsuobushi("Kezuribushi")" on top.

Inspiration from the French cuisine: As a topping on Seafood Gratin or on Galette

Mixing in

"Katsuobushi" puts all flavors together. Mixing in with cheese, mayonnaise or smoked items such as smoked salmon. This synergy enhances the flavor and ultimately, blend all in together.

Inspiration from the French cuisine: Smoked salmon, cream cheese and "Kezuribushi" Rillette. Shrimp and Avocado salad with "Kezuribushi", and tartar of wild snapper, flounder and scallop with "Kezuribushi"

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