We smoke, cure and shave Pacific skipjack into paper-thin katsuobushi — the umami heart of dashi, ramen and okonomiyaki. Straight from our Philippine factory to importers, distributors and food brands worldwide.
Katsuobushi is one of the world's most patiently made ingredients — skipjack tuna that's filleted, simmered, smoked over hardwood for weeks, then shaved into ribbons so fine they lift and curl in rising steam.
Sitting on rich Pacific fishing grounds, the Philippines is a natural home for that craft. We run the whole chain under one roof — from raw skipjack to sealed, export-ready flakes — so buyers get consistent grade, colour and moisture, batch after batch.
Pale pink-to-ruby ribbons, thin enough to lift in a breath of steam. This is hana-katsuo, our topping-grade flake — the same craft, shaved to different thicknesses, makes every product in our range.
Illustration — colour and curl vary batch to batch on the real product.
From delicate topping flakes to dashi-grade shavings and whole cured blocks — packed for retail, foodservice or bulk.
Thin “flower” shavings — the classic topping that dances on okonomiyaki, takoyaki and rice.
Topping gradeThicker cut shavings that give a deeper, longer extraction — built for clean, savoury dashi.
Dashi gradeWhole smoke-dried fillets, wood-hard, for chefs who prefer to shave to order.
Whole blockMilled bonito for instant stock — the fast route to katsuo umami with no steeping.
Powder / OEMThe journey from a fresh catch to a translucent, ruby-cored flake is deliberate — and every stage is done in-house.
Skipjack tuna landed from Pacific grounds, graded and chilled.
Filleted and cooked just below the boil to set the flesh.
Repeated hardwood smoking cycles draw out moisture and aroma.
Rested and dried until the fillet turns wood-hard — arabushi.
Planed into ribbons, sorted by grade, then sealed for export.
No shortcuts and no additives — just the traditional route from whole skipjack tuna to a wood-hard, ruby-cored fillet, run under one roof in Muntinlupa.
A little katsuobushi lifts a dish with smoke and savouriness, using barely any salt. It's the backbone of Japanese cooking — and a favourite far beyond it.
Steeped with kombu to make the clear stock behind miso soup, noodles and simmered dishes.
A base seasoning and a finishing topping for shoyu and katsuo bowls.
Scattered over the hot pancake and takoyaki, where the flakes visibly dance.
Okaka onigiri, cold tofu, salads, popcorn — anywhere a savoury hit helps.
Send us your target grade, volume and destination market. We'll come back with specs, samples and a quote — usually within one business day.