kinds:

Bonito flakes (abdominal flakes)

brand	Ninben
Product weight	0.22 kilogram
package weight	0.22 kilogram
biological source	Bonito
Package information	pack

[Katsuobushi from a dried bonito specialty store] Ninben's dried bonito is made using traditional techniques and techniques passed down from the Edo period. The bonito, which is the raw material, is picked, boiled, roasted and dried, the surface is scraped, and the final process of adding mold and drying in the sun is repeated four times or more.
[Full-bodied dashi] Please enjoy the more elegant and mellow taste and aroma of freshly shaved at home. You can get a rich soup from the abdomen.
[capacity] 190g
[Product size (height x depth x width)] 332mm x 35mm x 120mm
[Ingredients] Bonito (domestic)

Raw materials/ingredients

Bonito (domestic)

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Product introduction

Ninben's dried bonito flakes are made using traditional techniques and techniques passed down since the Edo period. The final process of picking the raw bonito, boiling, roasting and drying, shaving the surface, adding mold and drying in the sun is repeated four times or more to complete the product. The pleasure of shaving with a little effort is also part of the taste. "Honkarekatsuobushi" is a specialty of bonito that conveys Japanese tradition. Please enjoy the more elegant and mellow taste and aroma of freshly shaved at home. You can get a rich soup from the abdomen.

Raw materials/ingredients

Bonito (domestic)

brand	Ninben
product size	2.79 x 32.99 x 11.99cm; 220g
Container type	pack
Maker	Ninben
Product weight	220 grams

Katsuobushi and dashi specialty store "Ninbe"

Since its founding in 1699 (Genroku 12), Ninben, a specialty store of dried bonito and dashi in Nihonbashi, Tokyo, has continued to do business through dried bonito and dashi.

We sell dried bonito shavings, tsuyu base, dashi products, etc.

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Honkarekatsuobushi, a bonito flake that conveys Japanese tradition

Ninben's bonito flakes are domestically produced bonito bonito flakes made using traditional techniques and techniques handed down from the Edo period.

Honkaresukatsuobushi is made by picking, boiling, roasting, shaving the surface of the bonito, adding mold to it, and drying it in the sun repeatedly for 3 to 4 months.

Since long ago, Japanese restaurants have said that ``Katsuobushi should be shaved after looking at the customer's face,'' and freshly shaved bonito is the most delicious.

Please enjoy the more elegant and mellow taste and aroma of freshly shaved.

There are two types of this section: ``Sebushi'' and ``Harabushi.''

There are two types of this section: 'Sebushi' and 'Harabushi'.

You can get an elegant and clear "dashi" from the spine.

In addition, it is recommended for beginners because it is easy to hold and sharpen.

Abdominal joints produce a rich dashi stock.

HonkaresukatsuobushiHow to shave Honbushi

[Step 1] Remove mold Wipe off the mold on the katsuobushi with a dry cloth or paper towel. If katsuobushi gets wet, its quality deteriorates and it cannot be stored for a long time, so be careful. *Never use a wet cloth.	[Step 2] Adjusting the sharpener blade Lightly tap the pedestal of the plane of the sharpener with a mallet to adjust the blade. Hit the top to retract the blade [Photo 1], and tap the bottom to pop out the blade [Photo 2]. If you touch the blade with your fingertips, it should be enough to touch about one sheet of paper. Let's adjust so that it can be shaved thinly while actually shaving. The trick is to start adjusting with the blade retracted. When touching the cutting edge, be sure to place your finger at a right angle to the cutting edge. *Be careful not to cut your finger if you move it parallel.	[Step 3] Direction to shave katsuobushi Katsuobushi has eyes. If you cut it in the opposite direction (reversed grain), it will become powder. Here, I will explain how to push forward and cut. With the tip of the shaver facing you, shave the katsuobushi from the head side, with the tail side facing first. Please refer to the photo for how to distinguish between the head side and the tail side. The side with the skin left is the tail side.	[Step 4] How to shave katsuobushi The head of the katsuobushi is shaved from the top. At this time, if the slanted part of the head side is applied to the pedestal, the tail side will face diagonally upward, making it easier to apply force, even if the katsuobushi gets smaller. Easier to grip. There is also a method of pushing and shaving until it is about 3/4 the size, and then pulling and shaving when it is smaller than that. When pulling and shaving, rotate the shavings and katsuobushi 180 degrees. * The only difference is whether you push or pull, the surface to be scraped is the same.

[Step 5] Storage method

Wrap the katsuobushi in plastic wrap or put it in a plastic bag (with a zipper) and store it in the refrigerator.

If you put it in the refrigerator as it is, it will dry out, and if you scrape it, it will easily turn into powder.

You can eat deliciously by using it every day.

Shave dried bonito and make delicious dishes

Katsuobushi is an essential ingredient in Japanese cuisine.

Katsuobushi is used to lightly put it on top of food or to make soup stock.

By shaving the katsuobushi, you can enjoy the rich aroma of freshly shaved bonito. You can also adjust the thickness of the katsuobushi to your liking. The taste and the way you enjoy your food will also change greatly.

Shave the dried bonito and put it on freshly cooked or warm rice. If you eat it with soy sauce, you can enjoy the original taste of dried bonito. You can enjoy a deep flavor by topping it with eggs, mentaiko, and butter.

You can also try the authentic taste and deliciousness of bonito by topping okonomiyaki, takoyaki, salads, stir-fries, and noodles.

Serve over hot rice

For okonomiyaki

toppings on salad

Add plenty of flavor to your noodles