Need Help? Contact us at ichiban@chinriu.com

Whole Honkarebushi Katsuobushi Block, 200g

AU$29.19

Time Until Shipping1 วัน

เป็นคนแรกที่วิจารณ์สินค้านี้

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.

จำนวน

หรือ

| เพิ่มไปเปรียบเทียบ

Specifications
Detailed Description
About TENPAKU
Estimate Shipping Rates

จำนวน สินค้า	3000473 as configured:
การจัดการ เวลา	1 วัน as configured:
ยี่ห้อ	Tenpaku as configured:
เนื้อหา	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 as configured:
ผลิตใน	ญี่ปุ่น as configured:
อำเภอ	Mie as configured:

All TENPAKU Products

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.

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.

See all TENPAKU products
Estimate Shipping Cost

*ประเทศ

*รัฐ/จังหวัด

*รหัสไปรษณีย์

*Quantity

Calculating rates...

SHIPPING POLICY

SUBSCRIBE TO OUR NEWSLETTER

and never miss an update or deal

MY ACCOUNT

MY CART

MY ORDERS

RETURN POLICY

INFORMATION

FOR CONTENT PROVIDERS

- BLOGGERS

- JAPAN MAGAZINES

- JAPAN ASSOCIATIONS

BECOME AFFILIATE PARTNER

WHO WE ARE

Since 2012, NIHON ICHIBAN has been cultivating Japanese traditions by developing international markets for Japanese craftsmen and traditional companies.

COMPANY

Chinriu Honten Limited
1-2-1 Sakaecho, Odawara, Kanagawa
250-0011 Japan
PHONE +81-(0)50-6860-4261
MAIL ichiban@chinriu.com
Mon – Fri 9:00 – 18:00 JST
CONTACT US