That is why Tokyo's food culture has its root in dried bonitos.

"In the Edo era, maritime trades became a big important industry. So all sorts of products were gathered to Osaka where people at that time called "the kitchen of nation". 

But it took three whole months for those products to be transported from Osaka to Tokyo. But those three months were exactly how long it takes now for dried bonitos to be made. So back in those days the bonitos traveled three months while it dried and molded, dried and molded. When it finally arrived Tokyo, it was just right and delicious. That is why Tokyo's food culture has its root in dried bonitos."


（8/10/2013 Tsukiji）