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Tenpaku Whole Honkarebushi Katsuobushi Block, 200g

$14.57

Time Until Shipping1 day

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. Tenpaku is a bonito specialist now run by the 4th generation. Their products are used by top chefs and restaurants and will allow you to enjoy premium Japanese flavors at home.

We also sell the grater box from Tenpaku, which is perfect to shave their whole blocks.

*For the honkarebushi it is best to store it in the fridge after the first shavings to avoid mold.

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Product Number	3000473 as configured:
Time Until Shipping	1 day as configured:
Brand	TENPAKU as configured:
Contents	200g about 30 cm (length) as configured:
Ingredients (text)	Bonito as configured:
Shelf Life	12 months as configured:
Allergens	fish as configured:
Storage	Keep in a dry and cool environment. Store it in the fridge after the first shavings to avoid mold. 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!

Please make sure that when using the block, you start shaving from the smallest part onwards. When the block is completely cold, it's is a bit harder to do and will more easily result in powder. To make it a little bit smoother, you could carefully warm up the block a little bit before slicing.
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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