|Time Until Shipping||1 day|
|Shelf Life||3 months|
|Storage||Keep dry and consume quickly after opening|
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.
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.