The TENPAKU family has a very long history in making katsuobushi, but only established their own brand in 1946. Now run by the fourth generation, they are one of the very few remaining traditional-style makers of Katsuo products.
The current owner, Yukiaki Tenpaku, focuses on quality rather than quantity, and will not let a katsuobushi block leave the warehouse until is has been through all drying, smoking and fermentation cycles to perfection and the fish's natural fat has turned into a beautiful Umami.
Not surprisingly, Tenpaku katsuobushi is a favorite among skilled Japanese chefs that do not wish to comprise on quality. And now it is also available to you through NIHON ICHIBAN! We even offer the special wooden grater that allows you to experience the delight of fresh, homemade Katsuobushi flakes wherever you are in the world!
Tenpaku's honkarebushi has many fans among top class Chefs in Kyoto.
The typical Kyoto cuisine highly relies on the usage of Dashi broth and getting the best bonito flakes therefore is essential for many dishes.
Katsuobushi is smoked, dried and fermented bonito fish. It is one of the most essential ingredients in the Japanese kitchen. It is mostly used to make 'dashi' broth, which forms the base for many sauces, stocks and Umami flavor in well-known Japanese dishes. Traditionally Katsuobushi is used in blocks and shaved using a wooden grater box.
Katsuobushi originated a few thousand years B.C, but the elaborate preparation process that is still used by some makers today, dates back to the 16th century. Raw bonito fillets are gutted, sliced and simmered in water for about an hour. After that, fat, scales and bones are removed, leaving a soft and clean fillet that is smoked on wood to try and develop an even more complex flavor. Next, they are sundried and exposed to fermentation to further reduce moisture. This process is repeated up to four times!
The final Katsuobushi product is only 20% the volume of the original fillet!
Traditionally, the 'honkarebushi' are then shaved using a wooden grater, in order to deliver the best, authentic Katsuobushi shavings. Nowadays, however, many people buy cheap, pre-shaved Katsuobushi flakes at the supermarket, which are heavily altered and industrialized.
Once you have tried the intense Umami flavor of a traditionally-made Katsuobushi block,
you will not want to settle for anything less!
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. Freshly shaved bonito flakes have a much more intense flavor than pre-packed flakes. The bonito flakes can be grated at will and their thickness can be adjusted to one's personal taste. Using fresh bonito flakes is a must for a true aficionado of Japanese cuisine.
This Katsuobushi Grater Box is the perfect accessory to create fresh and delicious bonito flakes from a whole katsuobushi block. It is made of natural wood and is a beautiful and practical accessory for any Japanese style kitchen.
The quality of a katsuobushi grater box mainly depends on the quality of the blades. This grater box comes with an exchangeable handmade blade and a replacement blade.
You will be able to cut beautiful flakes that not only taste delicious but also look great as decoration of your dishes.
These Hana Bonito shavings are large and of very high quality, containing very little "dust".
They are perfect to make a savory dashi stock with lots of umami.
Boil 20 grams of flakes on a medium temperature for about one minute in 880 cc hot water for a basic dashi stock.
The flakes can also be used as toppings on especially vegetable dishes, tofu, okonomiyaki for an intense, smoky flavor.
The name "devil katsuobushi" is derived from the red color of the flakes that resembles the red face of Japanese devil sculptures. High quality katsuobushi is cut into thick slices, which make a very intense dashi that can be used for noodle soups and sauces.
These extra-thick bonito flakes have been seasoned with soy sauce to highlight the their smoky flavor.
They make a perfect addition to salads and are often used as a healthier, low-fat substitute for bacon. The thick slices also can be served as appetizer with beer or wine.
*NOTE: The supplier of this product is currently experiencing a shortage. The product is still available but it might take longer than usual for it to arrive. Please inquire at the time of your order.
This is a very ingenious set consisting of a powder dispenser and 50g Dashi powder bag. The dispenser is made of wood and is varnished to avoid stains.
It has two openings: a square one of the top used to fill the dispenser and a smaller round one on the front use to sprinkle a right amount of powder.
This hermetic bag contains 50 grams of dashi powder and is perfect to refill the Tenpaku Dashi Powder set.
The 50 grams of Dashi will allow you to refill the wooden dispenser of the set about 3 times, making it a very economical solution. This dashi is so strong you will only need to use a little each time and therefore it lasts very long.
Of course, you can also use this powder without the wooden dispenser to enhance all your Japanese dishes !
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.