Katsuobushi dried bonito - Thick slices 100g

Katsuobushi dried bonito is a mainstay of Japanese cuisine, not least because it is one of the ingredients in dashi, the broth that forms the basis of Japanese cooking.

Katsuobushi is produced by smoking and then drying skipjack tuna, a fish from the tuna family... The dried fish then become hard blocks which are then grated into thicker or thinner chips depending on the use to which they are to be put.

Thick bonito chips, or atsu kezuri, are produced from Katsuwonus pelamis (skipjack tuna). The fish are caught by tuna boats from Concarneau in the Indian Ocean and then brought back for preparation. Techniques and know-how imported from Japan, from the town of Makurazaki, in Kagoshima, the Mecca of Japanese genuine katsuobushi production allow us to offer the best quality dried bonito.

These thick shavings in a 100g bag are perfect for preparing a dashi broth rich in umami and bonito flavour, or even to be nibbled. Bonito dashi will be particularly suitable for broth for udon, ramen and soba for example.

The bonito dashi can be eaten as a snack.