About
It begins with the dashi
A katsuobushi and dashi specialist in the Tsukiji outer market, founded 1916 — bonito flakes shaved fresh on the counter every day, and thread-cut ito-kezuri by hand.
In 1916 (Taishō 5), Akiyama Shōten hung its noren as a katsuobushi shop in the Tsukiji outer market.
For over a century since, we have kept up the same work — shaving the day’s flakes on the counter, every day, only as much as the day needs. Shaved flakes lose their fragrance from the moment the blade lifts; so we hold to freshly shaved, and guard the thread-cut ito-kezuri as the work of our own hands.
Good cooking begins with the dashi. Honkarebushi, arabushi, sōda, saba — we read each node and portion it to its purpose.
