style:

abdomen (200g)

brand	Katsuobushi no Nakano
Product weight	200 grams
Specialized field	water free
package weight	0.2 kilogram
biological source	Bonito

Delicious and healthy! It will be a delicious and healthy dish with reduced salt effect.
It's vacuum packed, so it's easy to store the flavor as it is! Convenient for buying in bulk! !
Ingredients: Bonito (produced in Kagoshima Prefecture)
Product size (vertical x horizontal x height): 300mm x 110mm x 40mm
Contents: about 200g

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brand	Katsuobushi no Nakano
packing size	25 x 7 x 4cm; 200g
Container type	pouch
Maker	Nakano Co., Ltd.
Product weight	200 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 it brings out a flavor that cannot be obtained by just drying, and increases the transparency of the soup stock.
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".
Please enjoy Kagoshima Prefecture's dried bonito.

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.

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