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$49.00
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This Japanese Honkarebushi Block from Kagoshima is categorized as a high-grade katsuobushi (dried bonito).
Katsuobushi is simmered, smoked bonito fillet which eventually fermented through sun-drying and mold-growing processes. By doing these it contains rich flavor and distinctive umami (savoriness).
This katsuobushi produced by hand and for more than 6 months is called honkarebushi.
Produced by Nakano Katsuobushi, a long-established store in Kagoshima Prefecture noted for the quality dried fish products. Among the Japanese prefectures, Kagoshima ranks #1 in the quantity of production of ”katsuobushi” (dried Japanese bonito flakes). Nakano's honkarebushi is recognized as a high-end dried bonito.
A must-try product for those who wish to experience the essence of Japanese cuisine.
Use Bonito shaver to make it as bonito flakes.
Give the shaved bonito a good boil and you can make a katsuobushi soup stock.
Flakes can be used as a topping for salads, tofu, cheese, ramen, udon or yakisoba noodles.
You can also use it by adding into mayonnaise, olive oil, or soy sauce and create original dressing.
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This Japanese Honkarebushi Block from Kagoshima is categorized as a high-grade katsuobushi (dried bonito).
Katsuobushi is simmered, smoked bonito fillet which eventually fermented through sun-drying and mold-growing processes. By doing these it contains rich flavor and distinctive umami (savoriness).
This katsuobushi produced by hand and for more than 6 months is called honkarebushi.
Produced by Nakano Katsuobushi, a long-established store in Kagoshima Prefecture noted for the quality dried fish products. Among the Japanese prefectures, Kagoshima ranks #1 in the quantity of production of ”katsuobushi” (dried Japanese bonito flakes). Nakano's honkarebushi is recognized as a high-end dried bonito.
A must-try product for those who wish to experience the essence of Japanese cuisine.
Use Bonito shaver to make it as bonito flakes.
Give the shaved bonito a good boil and you can make a katsuobushi soup stock.
Flakes can be used as a topping for salads, tofu, cheese, ramen, udon or yakisoba noodles.
You can also use it by adding into mayonnaise, olive oil, or soy sauce and create original dressing.