Tenpaku High Grade Bonito Furikake Topping, 3g x 10 packs
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Product Number 3004030 Time Until Shipping 3 days Brand TENPAKU Contents 3g x 10 pcs Allergens fish Storage Keep dry and consume quickly after opening Made In Japan Prefecture Mie Ingredients bonito 
Dried, fermented bonito fish 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, including miso soup and soba noodle dishes.
Furikake is the general name for "dried sprinkles" made from seaweed, sesame seeds, spices or fish flakes to use over rice, 'okonomiyaki' and many other dishes. These Bonito Furikake combine the best of two worlds; with 10 single-use packs, you can top your soups, noodles, rice or vegetable dishes and tofu with a fresh, deep Japanese 'umami' flavor.
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.
Chef's in Japan use a whole block to shave fresh flakes, but nowadays also rely on Tenpaku's Bonito Flakes and Dashi Pack when they require speed and good flavor alike.Estimate Shipping Cost
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