Katsuobushi is smoked, dried and fermented bonito fish. It is one of the most essential ingredients of Japanese cuisine. It is mostly used to make dashi broth which is the base for many sauces and dishes.This Honkarebushi also includes the dark red parts of meat close to the pine (chiai), giving it a deep aroma. Traditionally Katsuobushi is used in blocks and shaved using a wooden grater box.
- Additional Information
Product Number 3000473 Time Until Shipping 1 day Brand Tenpaku Contents 200g about 30 cm (length) Ingredients (text) Bonito Shelf Life 12 months Allergens No food allergens Storage Keep in a dry and cool environment Made In Japan Prefecture Mie Alcohol % No