Saba Bushiさばぶし

A specialty loved by companies, wholesalers, and local customers both inside and outside Shizuoka, made unique by Numazu, a renowned mackerel-producing region. Fresh mackerel from nearby waters is processed in-house from raw fish into Saba-bushi, and then manufactured and sold as products such as flakes, thick shavings, thin shavings, and dashi pack ingredients. This is one of Akimata Suisan’s most popular products, bringing out the natural sweetness and umami・・・ of mackerel to its fullest. It is also available as a gift for hometown tax donations.

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Katsuobushiかつおぶし

Katsuobushi is made from skipjack tuna caught in nearby waters, carefully smoked and dried using the traditional tebiyama-styleてびやましき process to create a rich aroma. It is produced and sold as flakes, thick shavings, hana-katsuo (thin shavings), dashi packs, and powdered products. These products are supplied mainly to wholesalers and companies, while shavings are used in restaurants and dashi packs are popular among individual customers. It is also available as a gift for hometown tax donations.
*A traditional method of slowly smoking and drying over high heat to lock in aroma and flavor while creating a deep, rich taste.

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Sōdabushiそうだぶし

Sōda katsuo (round scad) caught in nearby waters is processed from fresh fish and carefully manufactured into Sōda-bushi in-house. It is produced and sold as flakes, thick shavings, thin shavings, dashi soy sauce ingredients, and dashi pack materials. It is known for its strong umami・・・ and rich flavor that stands up well to strong seasonings such as Hatcho miso and dark soy sauce. It is especially popular in soba restaurants and other dining establishments.

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Muroaji Bushiむろあじぶし

Muroaji (mackerel scad) is sourced from nearby waters and processed into dried fish flakes, which are mainly sold to wholesalers and companies. This product is especially popular in the Chukyo region, known for its clean sweetness and mild, less pungent umami・・・ compared to saba-bushi. It is also crushed and used as an ingredient in dashi packs, which are available as a gift for hometown tax donations.

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Iwashibushiいわしぶし

Iwashibushi is made from sardines caught in nearby waters, processed into dried fish (hiire iwashi), and sold mainly as flaked products to wholesalers. It is an affordable yet highly nutritious product with strong umami・・・, making it an essential part of the Japanese dining table. It is also available in powdered form upon customer request.

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By-products

By-products such as wood ash and fish meal are also produced and sold. We regularly conduct composition analysis and radiation testing through specialized institutions to ensure safety. In particular, wood ash is well received not only for use in hearths and hibachi braziers, but also for traditional applications such as dyeing and removing bitterness due to its high pH (alkalinity).
*Certified as fertilizer in Shizuoka Prefecture