These hongare katsuobushi dried Japanese bonito flakes provide and exquisite boost of umami and flavor.
Skilled craftsmen from Makurazaki, Kagoshima - an area famous for its katsuobushi - gently and naturally sun-dry bonito fillets, before carefully shaving them into ultra-thin flakes packed full of natural flavor.
The elegant and aromatic flavor of katsuobushi will spread through any dish you prepare with it, making it a perfect addition to soup stocks, as well as a topping for various dishes.
Use as a topping or condiment by sprinkling atop your favorite foods. Perfect pairings include: salads, okonomiyaki, yakisoba and pasta. Add a boost of umami and incredible depth to any dish.
Make katsuo dashi by adding 1 cup of katsuobushi flakes to 4 cups of water and bringing it to the boil, once boiling, reduce heat and let simmer for about 30 seconds before turning off the heat. Let stand until all katsuobushi flakes have sunk to the bottom, then strain.
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