Dried Shaved Salmon Flakes "Hana Fubuki" – Smoked and Dried Like Katsuobushi by Shiretoko Shibetsu Maruwa Foods 30g/1.05 oz

Shiretoko Shibetsu Maruwa Foods is committed to the theme:
“Rooted in Shibetsu, devoted to tradition, and dedicated to creating authentic flavor.”
Using locally caught salmon—Shibetsu’s signature product—they develop and produce a variety of food items.

“Hana Fubuki” — A Tale of Two Towns: Shibetsu and Yaizu

“I just wanted to eat truly good soba.”
That simple desire led Mr. Tamura, representative of the Shibetsu Soba Cultivation Research Group, to years of trial and error—and ultimately to the creation of a unique shaved salmon product: Sakebushi (salmon flakes made by drying and smoking salmon).

Shibetsu Town, home to Shiretoko Shibetsu Maruwa Foods, is one of Japan’s leading salmon-producing areas.
In fact, Shibetsu salmon was once so highly prized that it was offered to shoguns during the Edo period.

To transform this treasured salmon into the finest possible shaved flakes, Mr. Tamura set his sights on a bold goal: adapting the traditional “Tebiyama” method of making katsuobushi (dried bonito flakes) to salmon.

Staff were sent for extended training at a long-established katsuobushi factory in Yaizu, Shizuoka, the heartland of bonito production.
After mastering the technique, the team reconstructed a Tebiyama-style drying and smoking kiln in their own facility using an old warehouse.
They also incorporated a prized heirloom: a wooden steaming tray (seiro) over 50 years old, inherited from the Yaizu artisans.
Thus, the age-old craftsmanship was reborn in the northern town of Shibetsu.

An Intense, Time-Honored Craft

Tebiyama-zukuri is a rare, labor-intensive technique preserved by only a handful of producers—even in Yaizu.
It involves direct flame heating, where far-infrared radiation slowly cooks the fish to its core, resulting in deep umami and a rich, smoky aroma.

Temperature, humidity, the character of the smoke, and even the color of the fish are constantly monitored and adjusted by hand—making this one of the most demanding methods of dried fish production.

Creating Hana Fubuki takes nearly 50 days.
The salmon is first boiled, arranged in wooden trays, and then smoked slowly with mizunara oak for about 20 days.
After that, it is aged in cold storage for a full month before being carefully shaved into flakes.

A Flavor Distinct from Bonito

Unlike katsuobushi, which is rich in inosinic acid, sakebushi is high in glutamic acid, giving it a clean, mildly sweet flavor with a gentle aroma.
It is delicious on its own, and blending it with bonito flakes makes for a deeply flavorful soup stock.

Crafted with care using traditional methods that draw out the full umami of salmon, Hana Fubuki is a celebration of regional pride and artisanal skill.
Enjoy the subtle flavor and warmth that only handcrafted production can deliver.

Recommend Way
How to Eat?

Sprinkle directly over chilled tofu or blanched vegetables.
Use as a topping for takoyaki or okonomiyaki.
Mix into freshly cooked rice to make delicious rice balls (onigiri).