This article was featured in Eurofish Magazine 4 2025.
With roots stretching back to 1925 in Tokyo, Wadakyu has grown into a leading global producer of traditional Japanese smoked and dried fish products. Still family-owned, now in its third generation, Wadakyu specialises in -katsuobushi—dried and smoked skipjack tuna flakes—which are fundamental to Japanese cuisine, particularly in dishes like ramen and udon. To serve the growing European demand for Japanese food, Wadakyu established full-scale manufacturing operations in Spain about a decade ago, after earlier ventures in the UK and Poland. Located in Porriño near Vigo, their Spanish facility sources fish from the Atlantic and Indian Oceans, ensuring compliance with European food safety standards. Every step of production—from boiling and deboning to smoking, drying, shaving, and packaging—is handled in-house using local labour.
The traditional katsuobushi production method involves multiple cycles of smoking and resting, often over a period of two to three weeks. The result is an extremely hard, wood-like block of fish, which is then shaved into delicate flakes used in soups, sauces, and seasonings. Wadakyu also processes other species such as mackerel, sardines, scallops, and octopus, offering both smoked and dried formats depending on the -application. Though the essence of the process -remains true to Japanese tradition, adaptations are made to meet European regulations. Despite these changes, the flavour profiles of Wadakyu’s products remain distinct by species, allowing chefs across Europe to craft dishes with precise and authentic tastes. As interest in Japanese cuisine grows, so does demand for products like katsuobushi, which is considered essential by chefs aiming to replicate true Japanese flavour. Wadakyu’s dedication to quality and -heritage sets it apart in the European market, where it remains virtually the only large-scale producer of katsuobushi. By combining century-old methods with European sourcing and manufacturing, Wadakyu is not only preserving a vital element of Japanese gastronomy but also expanding its influence in international kitchens. With a local team of 20 in Spain and continued operations in Japan, Wadakyu remains committed to delivering authentic, high-quality ingredients to chefs around the world.