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Tenpaku High Grade "Yukibushi" Fine Powder Katsuo shavings for easy flavoring, 70g

$5.89

Time Until Shipping3 days

This high quality Bonito flavoring is made from shaving dried, fermented bonito all the way to fine powder. Being a core ingredient in the Japanese kitchen, "katsuo" forms the base for many sauces and soups, including miso soup.

The high grade 'Yukibushi' fine powder from famous katsuo maker, Tenpaku, is especially easy to use, as you just top your soup, vegetable and rice dishes, or tofu, to be able to enjoy the rich umami and characteristic Japanese flavor. Tenpaku is a bonito specialist now run by the 4th generation. Their products are used by top chefs and restaurants and will allow you to enjoy premium Japanese flavors at home.

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Product Number	3004031 as configured:
Time Until Shipping	3 days as configured:
Brand	TENPAKU as configured:
Contents	70 g as configured:
Shelf Life	6 Months as configured:
Allergens	fish as configured:
Storage	store in a dry place as configured:
Made In	Japan as configured:
Prefecture	Mie as configured:
Ingredients	bonito as configured:

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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 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.

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Since 2012, NIHON ICHIBAN has been cultivating Japanese traditions by developing international markets for Japanese craftsmen and traditional companies.

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