Skip to content
秋山商店
Menu

A specimen catalog of cuts

Good cooking begins with the dashi.

Top-grade tokujō kezuri flakes on washi paper
Tokujō Kezuri
Fine jō kezuri flakes in a wooden scoop
Jō Kezuri
Thread-cut ito-kezuri drawn fine as silk
Ito Kezuri
Whole aged honbushi nodes on weathered cedar
Jō Honbushi
Products
no. 01
Tokujō KezuriTokujō Kezuri
SignatureAsk at counter
Top-grade flakes shaved thin from honkarebushi — fragrant, for a clear dashi.
no. 02
Jō KezuriJō Kezuri
SignatureAsk at counter
Fine everyday flakes — the staple cut for daily dashi.
no. 03
Kongō KezuriKongō Kezuri
Ask at counter
A blended cut of bonito and frigate mackerel — deeper, rounder broth.
no. 04
Katsuo AtsukezuriKatsuo Atsukezuri
Ask at counter
Thick-shaved bonito for a long simmer — for noodle broth and stewed dishes.
no. 05
Sōda AtsukezuriSōda Atsukezuri
Ask at counter
Thick-shaved frigate mackerel — a strong, full-bodied stock.
no. 06
Saba AtsukezuriSaba Atsukezuri
Ask at counter
Thick-shaved mackerel with a sweet edge — the base for a blended stock.
no. 07
Jō HonbushiJō Honbushi
Ask at counter
A whole aged node of fine honkarebushi, to shave at home.
no. 08
Ito KezuriIto Kezuri
SignatureAsk at counter
Thread-cut flakes drawn fine as silk — our house handwork, a fragrant finish.
no. 09
Dashi PackDashi Pack
Ask at counter
Our own dashi packs — a proper stock, made simple.
no. 10
Kona DashiKona Dashi
Ask at counter
Powdered dashi, milled from the flakes — ready to use as is.
Prices and stock vary by the day — please inquire at the counter.