[LIMITED TIME ONLY]

Prefecture: Shizuoka
Producer: Kanesa Katsuobushi Shouten
Ingredients: Bonito flakes (domestic), black pepper, salt, sugar, garlic, ginger, onion, yeast extract, konbu (kelp), shiitake mushrooms, fermented rice seasoning
Gluten-free, Dairy-free
Size:45g 

Salt and pepper are the foundation of cooking across cultures. This umami dashi salt and pepper has a bit of Japanese flair. Kanesa Katsuobushi Shouten’s high-quality dried bonito gives this spice blend a smoky, savory, and slightly fishy taste, which is echoed by the addition of dried konbu. The dried shiitake mushrooms lend a rich earthiness that further builds the umami flavor. Garlic, ginger, and onion provide bright vegetal and aromatic notes, rounding out the versatile blend.

Kanesa Katsuobushi Shouten, founded in 1882, produces katsuobushi using a “hand volcanic roasting and drying” method that has been used for more than 300 years. Bonito (skipjack tuna) are smoked at a high temperature over the open flames of a fire built in a two-meter-deep hole, a sort of man-made volcano. Given the hard work, very few manufacturers use this method. However, Kanesa Katsuobushi Shouten is committed to keeping the tradition alive and sharing bonito culture with the children of Izu and the world. 
 

Suggested uses:  Use as an alternative to regular salt and pepper. Try sprinkling it on karaage (fried chicken), egg rolls or even plain rice.