A third-generation family business based in Makurazaki, Kagoshima Prefecture, at the southern tip of Kyushu, Japan's most renowned katsuobushi production town. Founded in 1956 as a wholesaler of dried skipjack tuna, Matoba Suisan began producing its own katsuobushi in 1975 to meet customer demand for consistent quality. All katsuobushi is crafted by hand by skilled artisans following traditional methods: skipjack is cleaned, cooked, smoked over hardwood, and fermented with koji in repeated cycles over several months. The resulting karebushi, prized for the depth and roundness of its dashi, is used by some of Japan's most discerning restaurants and home cooks.