brand	Katsuobushi no Nakano
Product weight	100 grams
product shape	flake
package weight	0.12 kilogram
place of origin	Kyushu region

The high-quality bonito stock has a low-salt effect, making it a delicious and healthy dish. Please enjoy the taste that the craftsmen condensed over 6 months!
Simply add 1 teaspoon of this product to 400cc of hot water! There is no need to filter when making dashi.
Always fresh! It contains an oxygen absorber, so if you close the zipper, the flavor will not be lost even after opening.
Size: (approx.) Width 13 x Depth 230 x Height 20mm
Contents 100g

Safety Notice

It contains oxygen scavenger, so please be careful when using it.

Raw materials/ingredients

Bonito karebushi (produced in Ibusuki Yamakawa, Kagoshima Prefecture)

how to use

It can be used not only for dashi soup, but also for aemono, salads, stir-fried dishes, and aemono with juice for lunch boxes. It can be used as a whole for soup stock, and there is no need to filter it, so seasonings can be reduced.

Caution (Disclaimer) > Please read

We strive to provide accurate product information, but on rare occasions manufacturers change ingredients without prior notice. Therefore, the actual product may differ from the description on the website, so please be sure to check the product label and precautions before use. In addition, the place of origin of fresh foods such as vegetables and fruits may change depending on the season and production conditions. The image is an image. Please note that the actual product and packaging may differ. Consume fresh foods such as vegetables, fruits, meat, and fish as soon as possible after purchase.

Note : The product information on this site is for your reference in selecting products and is not intended to replace the opinions of doctors, pharmacists and other qualified professionals. Before use, be sure to check the product label and precautions that you receive. This product information cannot be used for self-diagnosis to cure illness. If you have allergies or are pregnant, please consult your doctor before purchasing.

brand	Katsuobushi no Nakano
product size	23 x 13.8 x 2cm; 100g
Production area (region)	Kyushu region
Production area (prefecture)	Kagoshima prefecture
Preservation method	Avoid direct sunlight and store at room temperature. After opening, remove the air from the bag, close the zipper, store in the freezer, and consume as soon as possible.
Product type	flake
Container type	pouch
Container type	pack
Maker	Nakano Co., Ltd.
Country of Origin	Japan
Product weight	100 grams

Life with katsuobushi

For refined dashi, there is a process called “kabinetsuke” in the final process of making mold-covered Honkarebushi bonito.
As the name suggests, it is a process in which mold for katsuobushi is adhered to decompose fat and unfavorable ingredients to create umami, and at the same time, water is removed and dried.
By repeatedly applying mold and drying in the sun (6 months or more), it is matured, and the flavor that cannot be obtained by drying alone is obtained, and the transparency of the soup stock is enhanced.
The bonito flakes that are made in this way are called “Honkarebushi”, but the bonito flakes that are finished before the mold is added (about 3 weeks) are called “Arahonbushi”.
Honkarebushi is more labor-intensive, but the flavor is more condensed.
It is perfect for dishes where you want to enjoy the flavor of dashi.
The source of umami is the three major amino acids "dashi", that is, the umami component.
Because it contains plenty of umami ingredients such as inosinic acid, glutamic acid, and guanylic acid, which are types of amino acids,
It brings out a deep flavor that cannot be achieved with just salt or miso.
In addition to the inosinic acid of bonito stock, kelp stock containing abundant glutamic acid,
Combined with dried shiitake mushroom soup stock that contains a lot of guanylic acid, the synergistic effect makes the dish even more delicious.

How to distinguish katsuobushi

For dried bonito,
Arahonbushi bonito without mold (manufactured in about 3 weeks),
Moldy dried bonito bonito (manufactured over 6 months),
There are two types.
It is not well known because there are not many opportunities to see the actual product, but the packs of dried bonito shavings sold at ordinary supermarkets are mainly made from the former, Aramotobushi.
You can tell them apart by looking at the ingredients on the back, which says "Katsuo no Fushi" or "Katsuo no Karebushi".
"Katsuonofushi" is shaved bonito flakes,
“Katsuo no Karebushi” is a shavings of dried bonito that has been matured with mold.
By the way, what is written as "Hana-katsuo" on the table is mainly "Katsuo-no-fushi".
This product is packed with the powder that comes out when manufacturing dried shavings that use 100% Honkarebushi from Kagoshima Prefecture as a raw material.
You don't need to filter it when using it for soup stock, so please try this easy-to-use product that enhances the taste just by sprinkling it on your food.

The difference in taste between Honkarebushi and Arahonbushi

Honkarebushi … You can get a clear soup stock without becoming cloudy even after straining. It has a rich fragrance and feels mellow. The umami is stronger than that of arabushi, but the lack of off-flavours gives it a clean and elegant finish.
Arahonbushi … It has a flavor that is a mixture of various flavors such as the sourness of the bonito itself and the fat content of the fish.
At restaurants, you can also use the belly side of bonito flakes,
Do you use the back side (just like when you eat sashimi, the belly side has a lot of fat and the back side is light),
There are many places that use it differently, such as whether to add or remove chiai.

Easy, convenient and delicious!

100% dried bonito powder from Kagoshima Prefecture,
Packed in 100 grams for economical use with the same flavor.

Just add 1 teaspoon of this product to 400cc of hot water, and you can get a full-fledged soup without straining.

(Recommended) Rice balls with cheese and bonito flakes

120g rice

20g processed cheese

1g dried bonito powder

a little soy sauce

Dice the processed cheese into 5 mm pieces,
Rice prepared in a bowl, cheese, dried bonito,
Just add a few drops of soy sauce, mix and squeeze.

You can also use it like this☆

All-purpose seasoning bonito oil [material] Oil: Appropriate amount Dry powder・・・appropriate amount * Rapeseed oil and rice oil are recommended over sesame oil and olive oil, which have strong aromas. [How to make] This dry powder (this product) Just put it in the oil you usually use. The longer you leave it, the better it tastes. (Can be stored at room temperature for 1 month)	All-purpose seasoning bonito sake [material] Cooking sake・・・100g Dried bonito... 5g *Please use cooking sake that contains "salt" as an ingredient. [How to make] This dried powder (this product) and cooking sake Pour into your favorite storage jar. The longer you leave it, the better it tastes. (Can be stored at room temperature for 1 month) ☆Don't forget to skip the alcohol when you use it for cooking!	Recommended dish Katsuobushi butter [material] Butter・・・100g Dried bonito・・・10g *Salted butter is recommended over unsalted butter and fermented butter. [How to make] This dry powder (this product) Combine with the butter that has been returned to room temperature and knead well. Wrap an appropriate amount in plastic wrap, shape it, and refrigerate it (it can be refrigerated for about a month).