Katsuobushi thin, dried and smoked bonito · Makurazaki

Katsuobushi is one of the most important basic ingredients in Japanese cuisine: dried and smoked bonito flakes that add umami depth, a delicate oceanic flavor, and a clean smoky aroma to dishes. The thin cut allows for quick flavor extraction, making it especially suitable for preparing dashi – the classic Japanese broth from which miso soups, ramen, udon, sauces, and stews begin.

The flakes can also be used as a direct topping over hot dishes, where they add flavor, movement, and a classic Japanese appearance. They are especially suitable for okonomiyaki, takoyaki, cold tofu, hot rice, noodles, steamed vegetables, miso soup, and Asian bowls.

The 20-gram package is suitable for precise home use, especially for those who want to make authentic dashi or effortlessly add a layer of Japanese umami to dishes.

Ingredients: Dried and smoked bonito flakes.
Allergens: Fish.

Tips
For basic dashi, combine with kombu and gently heat according to the recipe.
Sprinkle over okonomiyaki, takoyaki, cold tofu, hot rice, or noodles.
Suitable for enriching miso soup, ramen, udon, and Japanese sauces.
After opening, it is recommended to store in an airtight container, in a cool and dry place, and consume promptly.
Since the flakes are delicate and aromatic, it is recommended to add them at the end of cooking or use them for short extraction.