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These shavings from Matoba Suisan are made from katsuobushi known as Karebushi, which is skipjack tuna that has been poached, smoked, and then repeatedly taken through a cycle of fermentation and sun drying. The fermenting process is laborious and takes at least 6 months to produce. Often used by the highest end restaurants in Japan, it really is the pinnacle of katsuobushi.
They impart a wonderfully smoky, slightly salty flavor and bring a deeper, rounder, more nuanced umami. This thinly shaved katsuobushi is probably the most common style used for making dashi but can also be used as a topping for okonomiyaki.
Store at room temperature away from direct sunlight. Keep refrigerated after opening.
Ingredients: dried skipjack tuna (contains fish: skipjack tuna)
Product Attributes:
70g plastic bag Made in Makurazaki, Kagoshima Prefecture, Japan
They impart a wonderfully smoky, slightly salty flavor and bring a deeper, rounder, more nuanced umami. This thinly shaved katsuobushi is probably the most common style used for making dashi but can also be used as a topping for okonomiyaki.
Store at room temperature away from direct sunlight. Keep refrigerated after opening.
Ingredients: dried skipjack tuna (contains fish: skipjack tuna)
Product Attributes:
70g plastic bag Made in Makurazaki, Kagoshima Prefecture, Japan
