Katsuobushi is smoked, dried and fermented bonito fish. It is one of the most essential ingredients of Japanese cuisine. It is mostly used to make dashi broth which is the base for many sauces and dishes. Traditionally Katsuobushi is used in blocks and shaved using a wooden grater box. Although Katsuobushi blocks have a much more intense flavor most people nowadays use pre-packages Katsuobushi shavings available in any supermarkets. But once you experienced the intense flavor of real Katsuobushi it will be hard to be content with conventional products. Raw Bonito fillets are first glutted, sliced and simmered in water for about an hour. Fat, scales and bones are then removed from the soft fillets. The fish slices are then smoked on wood to dry and develop a more complex flavor. Afterwords it is sun dried and exposed to fermentation with four repetitions to further reduce moisture. Katsuobushi only has 20% of the volume of the original fish fillet.
- THE REAL THING: Whole katsuobushi block for shaving fresh bonito flakes. It is honkarebushi said to have the highest amount of umami. Use it to make freshly grated Bonito flakes that are of much higher quality than pre-packed ones.
- TRADITIONAL PRODUCTION: Skipjack tuna has been fermented, smoked and sun-dried multiple cycles to achieve the most intense flavor and umami.
- VERSATILE: These flakes are ideal flakes for making dishes full of umami such as miso soup and dashi stock. Fresh bonito flakes also are delicious as garnishing for tofu, okonomiyaki and donburi rice bowls.
- PURE INGREDIENTS: honkarebushi made from skipjack tuna | Storage: keep in a dry and cool environment away from sunlight.
- PREMIUM QUALITY: Made in Japan by TENPAKU, a traditional family owned busing using artisanal production methods trusted by Japanese chefs from top restaurants.
- THE REAL THING: Whole katsuobushi block for shaving fresh bonito flakes. It is honkarebushi said to have the highest amount of umami. Use it to make freshly grated Bonito flakes that are of much higher quality than pre-packed ones.
- TRADITIONAL PRODUCTION: Skipjack tuna has been fermented, smoked and sun-dried multiple cycles to achieve the most intense flavor and umami.
- VERSATILE: These flakes are ideal flakes for making dishes full of umami such as miso soup and dashi stock. Fresh bonito flakes also are delicious as garnishing for tofu, okonomiyaki and donburi rice bowls.
- PURE INGREDIENTS: honkarebushi made from skipjack tuna | Storage: keep in a dry and cool environment away from sunlight.
- PREMIUM QUALITY: Made in Japan by TENPAKU, a traditional family owned busing using artisanal production methods trusted by Japanese chefs from top restaurants.
