Kyuemon's "Fuwatto" extra-thin katsuobushi bonito flakes are unlike any katsuobushi you've had before! Kyuemon carefully selects only the freshest, low-fat bonito and use a special technique to shave them into thin, fluffy pieces said to resemble flower petals.
They're great to use as they are, or to make delicious dashi broth with. Because of the quality of the ingredients, and the special techniques cultivated by their experts with many years of experience, these extra-thin katsuobushi flakes can make clear and delicious soup stocks.Â
Enjoy on top of tofu, okonomiyaki, or plain white rice. For an extra special dish, Kyuemon recommends making Tosaage Tofu - tofu coated with bonito flakes and then fried.
To make bonito broth, heat 1.8L of water to a simmer. Add 1 packed cup of bonito flakes. Allow water to boil, then turn off heat. Allow to sit for 5 minutes before straining the first batch of broth. Reserve used bonito flakes to make the second batch. Add another 1.8L of water, and the reserved bonito flakes into a pot, heat to barely a simmer for 10 minutes, then strain the second batch of broth.
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