Katsuobushi (Dried Skipjack Tuna/Bonito Flakes) 40 克

Prefecture: Shizuoka
Producer: Katsuo Kobo
Ingredients: Katsuobushi (dried skipjack tuna from Makurazaki City, Kagoshima Prefecture)
Size: 40g
Storage: Refrigerate or store in the freezer after opening. Avoid humidity. 

Katsuobushi, dried and fermented skipjack tuna also known as bonito flakes, is a cornerstone of Japanese cuisine. Handcrafted with precision, katsuobushi offers a uniquely smoky, savory, and umami-filled taste that will elevate any dish. It can be used to create a flavorful dashi broth, sprinkled atop dishes, or even as a standalone ingredient.

The production process for katsuobushi can take several months, with variations based on different regions. First tuna is cut into fillets which are then simmered for about two hours. Once deboned, the fillets are repeatedly smoked then cooled for about a month until they become extremely hard. 

‘True’ katsuobushi, known as honkarebushi, is made by then fermenting the fillets, resulting in a cleaner, richer, umami flavor. The fermentation stage can last for six months although nowadays this is less common given the lengthy and time consuming process.

Katsuo Kobo preserves the traditional taste of katsuobushi by taking the extra long months and effort to ferment their katsuobushi. The result, however, is a flavor that is deep and aromatic, and is sought after by chefs throughout Japan.

How to prepare: Bring 400-500ml of water to a boil and add 15-20g of the katsuobushi. Turn off the heat and let it sit 1-2 mins. If you boil it over low heat for a longer time, you will get a stronger tasting dashi which will work for stronger tasting dishes, but may overpower lighter dishes. Strain but keep the leftover katsuobushi - this can be combined with sesame seeds, kelp, and other ingredients of your choice, seasoned with soy sauce and mirin, and then heated until all the water has evaporated (be careful to make sure it doesn't burn), to create a homemade furikake (Japanese seasoning).

Suggested use: Suitable for osuimono (clear soup), miso soup, chawanmushi (savory egg custard), vegetable ohitashi (cooked vegetables), noodle soups or tsukudani (simmered in soy sauce and mirin). Not recommended for seafood/fish dishes.