Marusan Katsubako Ouza Kezuriki or Dried Bonito Shaver for making fresh katsuobushi (bonito flakes).
With this Japan-made tool you can smoothly slice dried bonitos or skipjack tunas to make fresh katsuobushi.
You need to identify the direction of bonito fillet: find its skin, which is blackish and rough in texture. One side of the tip adjacent with this skin is tail while the opposite side is called head.
Place the bonito shaver on a flat surface, then place the katsuobushi fillet with its head facing down on the surface while the tip of the tail pointing against the blade direction and the skin facing upward.
Push the katsuobushi down on the shaver. It should be held at a 40~45° angle to the blade. Slide the katsuobushi back and forth across the blade.
At the beginning, you can produce powdered bonito, but if you continue shaving it, you can shave flakes. Keep shaving it.
AustraliaI bought it together with a piece of Honkarebushi Whole Japanese Katsuobushi Block (Bonito Belly), and I have it for breakfast with rice and soy sauce twice a week. The fresh dry bonito flakes makes all the difference, bringing the authentic Japanese taste right to your doorstep. I love it.
United StatesIt's not easy to figure out if you haven't used it before or have someone to teach you.
