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Whole Honkarebushi Katsuobushi Block, 200g

 
4.9 58

Regular Price:

$19.74

Katsuobushi is smoked, dried and fermented bonito fish. It is one of the most essential ingredients of Japanese cuisine. It is mostly used to make dashi broth which is the base for many sauces and dishes.This Honkarebushi also includes the dark red parts of meat close to the pine (chiai), giving it a deep aroma.

Traditionally Katsuobushi is used in blocks and shaved using a wooden grater box. Freshly shaved bonito flakes have a much more intense flavor than pre-packed flakes. The bonito flakes can be grated at will and their thickness can be adjusted to one's personal taste. Using fresh bonito flakes is a must for a true aficionado of Japanese cuisine.

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  • Specifications
  • Detailed Description
  • About TENPAKU
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  • Product Number3000473
    Time Until Shipping1 day
    BrandTenpaku
    Contents200g about 30 cm (length)
    Ingredients (text)Bonito
    Shelf Life12 months
    AllergensFish
    StorageKeep in a dry and cool environment
    Made InJapan
    PrefectureMie
    Logo_Tenpaku
  • Katsuobushi is smoked, dried and fermented bonito fish. It is one of the most essential ingredients of Japanese cuisine. It is mostly used to make dashi broth which is the base for many sauces and dishes.This Honkarebushi also includes the dark red parts of meat close to the pine (chiai), giving it a deep aroma. Traditionally Katsuobushi is used in blocks and shaved using a wooden grater box.

  • Tenpaku

    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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