size:

1.5 grams (x40)

brand	Yamaki
Product weight	12 grams
product shape	Furikake
package weight	0.18 kilogram
biological source	bonito, bonito

Ingredients: Katsuobushi (domestic)
Product size (height x depth x width): 30cm x 4cm x 11cm

Raw materials/ingredients

Katsuobushi (domestic)

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Product introduction

Yamaki, a dried bonito maker, has thinly shaved high-quality crude dried bonito raw materials.
In order to deliver the freshly shaved bonito "fragrance", "taste" and "suppleness", we are particular about raw materials, processing technology and packaging materials.
Whether you mix it or sprinkle it, the umami and aroma of bonito flakes spread throughout the dish.
It has a strong roasted aroma and a strong taste, so it is a perfect match for rich flavors.
Affordable size with 8 single-use small bags of 1.5g that can be used without waste. Please enjoy it on your daily dining table.

Raw materials/ingredients

Katsuobushi (domestic)

brand	Yamaki
packing size	29.5 x 26.2 x 12cm; 12g
Product type	Furikake
Container type	pouch
Maker	Yamaki
raw materials	Katsuobushi (domestic)
Product weight	12 grams

[Dried bonito shop Dashi shop Yamaki]

Katsuobushi is the basis of Japanese cuisine for making delicious meals. "Dashi" with the condensed flavor of bonito is truly a gift of nature. Good bonito flakes are important to get good dashi stock. We want you to enjoy the deliciousness of dried bonito at home, and easily. This is Yamaki's strong belief that has not changed since its founding. Supporting Japanese food culture

Please enjoy the delicious bonito flakes.

[Katsuobushi is the leading role of "umami" created by Japan]

Sweetness, sourness, saltiness, bitterness, and umami are the components that make up the taste of food. This last part, umami, plays an important role in making food delicious. In 1913, a Japanese scholar discovered bonito flakes, the representative of Japanese dashi, and inosinic acid, which is the main umami component of bonito flakes. Katsuobushi is the main ingredient of Japanese deliciousness. Its deliciousness has attracted attention overseas as "DASHI", and recently it is also used as a secret ingredient in French and Italian dishes.

[Bonito flakes are perfect for “food education” to nurture taste]

The taste you eat in childhood is very important when your sense of taste grows. It is said that today's children are accustomed to monotonous tastes such as "It is delicious because it has a strong taste." By using "dashi" that makes use of natural ingredients, even if it is lightly seasoned, the deliciousness of the ingredients will stand out and it will be a part of dietary education. Katsuobushi is indispensable to such dashi. Katsuobushi is an ingredient that helps create a delicate flavor and a distinct taste.

[Low fat, high protein. Katsuobushi is excellent! ]

Katsuobushi contains about three times as much protein as beef*. Moreover, while the fat content is around 3%, 70-80% of dried bonito is protein. You can easily enjoy the flavor and umami of bonito flakes by sprinkling it on standard small bowl dishes such as chilled yakko and ohitashi. * Fifth revision of the standard table of ingredients for Japanese foods

[How to store dried bonito at home to keep it delicious]

As for how to store it at home, the trick is to keep it out of the air. If you can't use it all at once, we recommend removing the air and putting it in the refrigerator to prevent it from oxidizing.

Katsuobushiya Dashiya Yamaki Commitment to ingredients. Carefully selected dried bonito raw materials are carefully shaved and commercialized.

The excellent products that are particular about the material are from the strong bond with the production area. An image of the katsuobushi manufacturing process. Yamaki mainly purchases raw materials from Yaizu, Shizuoka Prefecture, Makurazaki, Kagoshima Prefecture, and Yamakawa, Kagoshima Prefecture. In order to improve the quality, we go directly to the production area and work collaboratively on development while providing technical guidance from the bonito fishing stage to the production of dried bonito.	A large amount of dried bonito raw materials are selected in the right place through sensory inspection by skilled connoisseurs. An image of the katsuobushi manufacturing process. Katsuobushi, which is a raw material purchased in large quantities, is checked by a sensory inspection by a skilled connoisseur. While using all five senses, such as touching, smelling, and tasting, we confirm the luster, shape, fragrance, and firmness that cannot be identified by machines. After that, they are cut (shaving) to select the most suitable dried bonito to create Yamaki's abundant product line.	A lot of work that spares no time and effort. Polish a piece of dried bonito. "Metal detection inspection" does not miss even small metal pieces that cannot be detected with the naked eye. “Washing water” is a high-pressure shower that cleans the entire bonito flakes and adds just the right amount of moisture to make it easier to shave. Then there is josha, a sterilization process that strictly sets the temperature and time for each product. After going through these processes, a single piece of bonito finally advances to the cutting stage.	Cutting (the process of shaving bonito flakes into products) A technique to adjust the slight width of the blade that touches the fingertips in units of one sheet of paper or less. Of course, the cutting of dried bonito is mechanized, but the adjustment of the blade, which is the life of the katsuobushi, cannot be discussed without the skill of a craftsman. While feeling the slightest movement of the blade against the tip of your finger, relying on your intuition with your other hand, each craftsman hits and tightens with a tool that is familiar to them. This delicate work continues until you are satisfied with the final shaved flower.

[Besides soup stock] Easily add toppings and mix. Katsuobushi is eaten as is.

for breakfast. Katsu Mayo Toast [Ingredients (2 servings)] 2 slices of 6 slices of bread. 4 tablespoons mayonnaise Dried bonito, appropriate amount ． 2 small green onions, finely chopped [How to make] 1. Mix mayonnaise and bonito flakes and spread on toast. 2. Bake it in a toaster and scatter bonito flakes and small green onions to finish.	Rice mayo dip 【material】 (Easy-to-make servings) 3 small carrots (300g). 2 small cucumbers (150g). A 2 tablespoons mayonnaise. A Bonito pack Appropriate amount ． A 1 teaspoon XO sauce (XO sauce) [How to make] 1. Cut carrots and cucumbers into sticks. 2. Arrange in a bowl and add the mixed sauce of A. Completion.	Potato salad (Easier if you use store-bought side dishes!) [Ingredients (2 servings)] 1 large potato. 1/4 carrot. 1/2 cucumber. 1/4 onion. 2 tablespoons of A soy milk. A 1/2 tbsp mayonnaise. A 1/2 tablespoon of white soup stock. Katsuobushi appropriate amount [How to make] 1. Peel the potatoes, cut into bite-sized pieces, wrap in plastic wrap, and heat in the microwave (600W) for 4-5 minutes until soft. 2. Cut carrots and cucumbers into small pieces, and thinly slice onions. Rub salt together. Put the potatoes from 3.1 in a bowl and mash them roughly, then add A. Add the well-drained carrots, cucumbers, and onions from step 2 and mix. Four. Serve in a bowl and sprinkle with bonito flakes. It's easier with store-bought side dish potato salad!	Cold Tofu with Camembert Cheese [Ingredients (for 2 people)] 1 camembert cheese (100g). 6 mini tomatoes. 5 basil leaves. Katsuobushi 5g ． 1 tablespoon of olive oil and a pinch of salt. a little black pepper [How to make] 1. Cut cherry tomatoes into quarters. Cut the basil into strips and add the bonito flakes. 2. Put Camembert cheese in a heat-resistant container and heat it in the microwave for 30 seconds without wrapping. Serve 3.1 mini tomatoes. Drizzle with olive oil and sprinkle with salt and black pepper. Place the basil and bonito flakes from Step 1 on top.