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Tenpaku Katsuobushi Grater Box Replacement Blade

$16.27

Time Until Shipping1 week

Replacement blade for the Katsuobushi grater box from Tenpaku.

Box available separately:

"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. Once you have tried the intense Umami flavor of a traditionally-made Katsuobushi block, you will not want to settle for anything less!

The whole katsuo blocks from Tenpaku are of premium quality and used by top chefs all over Japan."

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Product Number	3005345 as configured:
Time Until Shipping	1 week as configured:
Brand	TENPAKU as configured:
Made In	Japan as configured:
Prefecture	Mie 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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