Katsuo Bushi Bonito Flakes
Katsuo Bushi bonito flakes, or katsuobushi, are tissue-paper thin fish shavings with intense umami flavours. They come from a tuna-like Pacific fish which is dried, fermented to wood-like hardness and then smoked. Use along with dried kelp to form the base of the Japanese stock dashi.
Also use the dried bonito to garnish salads and light, Japanese dishes such as fried tofu or somen noodles. Or gently heat with soy sauce, sesame seeds and a touch of honey to make okaka - a popular Japanese seasoning for onigiri rice balls.
Katsuobushi bonito flakes are made through a meticulous process of drying, fermenting, and smoking the fish. The resulting product is then sun dried to achieve its characteristic texture. Shaving the dried bonito into fine pieces ensures it blends well with various sauces and toppings.
These flavourful flakes can be sprinkled over soups or simmered with kombu to create a rich broth. Incorporating katsuobushi in your cooking is a quick way to include extra umami taste.
Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: 100% Skipjack tuna (fish). Allergy Advice: for allergens see ingredients listed in bold.
Storage: store in a cool dry and dark place. Once opened keep the bag sealed for freshness and keep refrigerated. Use within 7 days.
Brand may vary depending on availability.
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Katsuo Bushi Bonito Flakes
Katsuo Bushi bonito flakes, or katsuobushi, are tissue-paper thin fish shavings with intense umami flavours. They come from a tuna-like Pacific fish which is dried, fermented to wood-like hardness and then smoked. Use along with dried kelp to form the base of the Japanese stock dashi.
Also use the dried bonito to garnish salads and light, Japanese dishes such as fried tofu or somen noodles. Or gently heat with soy sauce, sesame seeds and a touch of honey to make okaka - a popular Japanese seasoning for onigiri rice balls.
Katsuobushi bonito flakes are made through a meticulous process of drying, fermenting, and smoking the fish. The resulting product is then sun dried to achieve its characteristic texture. Shaving the dried bonito into fine pieces ensures it blends well with various sauces and toppings.
These flavourful flakes can be sprinkled over soups or simmered with kombu to create a rich broth. Incorporating katsuobushi in your cooking is a quick way to include extra umami taste.
Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: 100% Skipjack tuna (fish). Allergy Advice: for allergens see ingredients listed in bold.
Storage: store in a cool dry and dark place. Once opened keep the bag sealed for freshness and keep refrigerated. Use within 7 days.
Brand may vary depending on availability.
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Description
Katsuo Bushi bonito flakes, or katsuobushi, are tissue-paper thin fish shavings with intense umami flavours. They come from a tuna-like Pacific fish which is dried, fermented to wood-like hardness and then smoked. Use along with dried kelp to form the base of the Japanese stock dashi.
Also use the dried bonito to garnish salads and light, Japanese dishes such as fried tofu or somen noodles. Or gently heat with soy sauce, sesame seeds and a touch of honey to make okaka - a popular Japanese seasoning for onigiri rice balls.
Katsuobushi bonito flakes are made through a meticulous process of drying, fermenting, and smoking the fish. The resulting product is then sun dried to achieve its characteristic texture. Shaving the dried bonito into fine pieces ensures it blends well with various sauces and toppings.
These flavourful flakes can be sprinkled over soups or simmered with kombu to create a rich broth. Incorporating katsuobushi in your cooking is a quick way to include extra umami taste.
Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: 100% Skipjack tuna (fish). Allergy Advice: for allergens see ingredients listed in bold.
Storage: store in a cool dry and dark place. Once opened keep the bag sealed for freshness and keep refrigerated. Use within 7 days.
Brand may vary depending on availability.
