|Time Until Shipping||5 days|
|Contents||10g x 21 packs (210g)|
|Ingredients (text)||Bonito flakes (karebushi), kombu kelp (makombu)|
|Shelf Life||6 months|
|Storage||keep in a dry and cool environment|
This dashi pack is very convenient to quickly make a great miso-soup base.
Different types of bonito flakes have been blended in order to create a rich soup stock that allows for a perfect miso soup.
This dashi pack is even popular with Japanese chefs who do not have the time to prepare a stock from scratch every night.
1 pack for 400 ml soup stock OR 1 pack for 800 ml light stock (e.g. for Oden)
Steep for about 5 minutes.
Tenpaku is one of the few remaining traditional makers of katsuobushi. The Tenpaku family has a very long history in making katsuobushi but it is only in 1946 that the family established its own business, which now is run by the fourth generation. The current owner Yukiaki Tenpaku is focusing on quality rather than quantity and a bonito block will only be sold after it went through multiple cycles of drying, smoking and fermentation until the fish's natural fat become umami.
Raw Bonito fillets are first glutted, sliced and simmered in water for about an hour. Fat, scales and bones are then removed from the soft fillets. The fish slices are then smoked on wood to dry and develop a more complex flavor. They then are sun dried and exposed to fermentation with four repetitions to further reduce moisture. Finished Katsuobushi only has 20% of the volume of the original fish fillet.
Tenpaku katsuobushi is very popular among chefs of high quality restaurants in Kyoto and all over Japan, who do not wish to compromise on quality.