商品番号 | 3000471 |
---|---|
出荷までの時間 | 5日 |
ブランド | かつおの天ぱく |
内容 | 80g |
原材料 | katsuo (bonito) |
賞味期限 | 6 Months |
アレルギー | 魚 |
保存方法 | Keep dry and consume quickly after opening - store in fridge if using long time |
原産国名 | 日本 |
県 | 三重県 |
上質な鰹を原料に、長時間の煮出しに堪えられるよう、厚く削ってあり、深みがありコクのある出し汁が出来ます。煮込み、うどんだしなど濃厚なだしをとるときにおすすめです。
800ccの沸騰したお湯に約25gの鬼鰹を入れ15分~20分程煮込みます。深みがあり、コクのあるだし汁の完成です。そのまま軽くあぶって召し上がっても美味。
製造者: | かつおの天白 | |
内容: | 80g | |
原材料: | かつお | |
賞味期限: | 3ヶ月 | |
保存方法: | 不活性ガス充てん、気密容器入り |
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.