商品番号 | 3000467 |
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出荷までの時間 | 5日 |
ブランド | かつおの天ぱく |
内容 | 50g |
アレルギー | 魚 |
原産国名 | 日本 |
県 | 三重県 |
原材料 | 鰹 |
賞味期限 | 6ヶ月 |
本かれ節(血合抜き)を使用きめ細やかな粉鰹に仕上げました。口あたりもよく、味噌汁、煮物、炒め物、そば、うどん、中華そば、お茶漬けおむすび、サラダ、お茶替りにも。
製造者: | かつおの天白 | |
原材料: | 鰹 | |
内容: | 50g | |
サイズ: | L20 x W12 xH1 cm (L7.8" xW4.7" x H0.4") | |
賞味期限: | 6ヶ月 | |
保存方法: |
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.