The History of Bonito in Japan

Aug 14, 2025

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Bonito tuna is a common and very popular Marine fish. Its back is dark blue-black, its abdomen is silvery white, and there are several longitudinal dark stripes on its sides. As typical warm-water fish species, they inhabit sea areas with water temperatures ranging from 15 to 30 degrees Celsius, feeding on sardines, krill and the like. Their unique vascular network structure enables their body temperature to be more than 3 degrees Celsius higher than that of the surrounding seawater.

This species holds significant economic value. Its fish meat is rich in high-quality protein and various nutrients, and it has occupied an indispensable part in the food history of Japan. The traditional Japanese processing techniques, through complex procedures such as steaming, shaping, smoking and drying, transform it into a highly hard preserved food, and eventually produce thin sheet-like seasonings. One of them is the wood fish flower.

In the culinary culture, bonito products are the core ingredients of Japanese dashi, and their history can be traced back to the historical records of the early Edo period. Modern research has confirmed that dried products are rich in natural umami substances, and their flavor intensity far exceeds that of ordinary seasonings. At present, this fish species is among the important commercial fishing targets in the global fishery and is one of the key raw materials for the aquatic product processing industry.