About MAKURAZAKI HONKAREBUSHI
MAKURAZAKI HONKAREBUSHI is a "Honbushi" brand that can only be called when the strict and exclusive Makurazaki's standards are met. Specifically, only the "Honbushi" which is produced in the following process, can be called as MAKURAZAKI HONKAREBUSHI.
- Using "Katsuo" as the ingredient, two filet pieces are prepared from "Katsuo" after removing its head, guts and center bone. Those filets are then sliced across into 2, separating the stomach and the top sides; these 4 pieces are referred as "Honbushi".
- "Honbushi" is then simmered to coagulate protein. Each fillet is smeared with fish paste to fill the cracks and lines for a perfect surface. The fillets repeatedly go through the "smoke and dry" process. The surface of the fillets is shaved for the clean look.
- The mold application is done by using good bacteria. After the first mold appears, the fillets are placed under the sun to be dried. Then another layer of mold is applied on the fillet. When we refer it as "the mold application" is mentioned, it means the 2nd or more rounds of the process of "apply the mold then dry" are done.