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Slow food at the foot of Mt. Fuji
Bonito Preserved in Salt
Tago-bushi and Katsuo-irori
Izu Peninsula Traditional Tokoroten
Mount Fuji salmon (trout)
Nishiura mandarin orange
Milk products using Tanna milk
Dried fish from Izu
Sakura prawn from Suruga Bay
* Click the store logo to link to each store site
★ Ark of Taste registration "Bonito Preserved in Salt(Shio-katsuo)" ★
How to save, how to eat the Shio-katsuo
[Reference: Kanesa Dried Bonito Store]
In November, there will be an event to make Shio-katsuo by hand.
Only in Japan, Shio-katsuo you made will be sent to your home at a later date.
Cooking using "Shio-katsuo（Bonito Preserved in Salt）"
Nishi Izu Shio-katsuo Udon
Sweet vinegar pickled Shio-katsuo
[Mishima City] Italian
Shio-katsuo and orange salad
Focaccia with Shio-katsuo
The wide variety of
Aqua patza style of Bonito Preserved in Salt and Suruga elegant
Nishi izu Shio-katsuo rice croquette
[Fujinomiya City] French
Marinated Shio-katsuo, organic vegetables at the foot of Mt. Fuji, and herbs salada
Seawater Shio-katsuo puree garlic and herb flavor
Breeze of Shio-katsuo and radish with Yuzu flavor
[Izu City] Catering Service
Bagna cauda of Shio-katsuo
Mt. Fuji salmon galette and hot salad of local organic vegetables
★ Ark of Taste registration "Izu Peninsula Toraditional TOKOROTEN" ★
The Izu Peninsula is a source of high quality Tengusa（Red Algae）, the raw material for Tokoroten.
Now, with the decrease of Ama-san(literally “women of the sea”), hand-pickled Tengusa is very precious.
Tokoroten is made from tengusa and delicious local natural water (such as deep spring water from the Amagi Mountains and spring water from Mt. Fuji).
[Reference video: Link of "Izu Kappa" Youtube channel]
This Tokoroten made from Tengusa from the Izu Peninsula and the spring water of the Kakita River.
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