This Japanese Honkarebushi Block from Kagoshima is categorized as a high-grade katsuobushi (dried bonito).

Katsuobushi is simmered, smoked bonito fillet which eventually fermented through sun-drying and mold-growing processes. By doing these it contains rich flavor and distinctive umami (savoriness).

This katsuobushi produced by hand and for more than 6 months is called honkarebushi.

Produced by Nakano Katsuobushi, a long-established store in Kagoshima Prefecture noted for the quality dried fish products. Among the Japanese prefectures, Kagoshima ranks #1 in the quantity of production of ”katsuobushi” (dried Japanese bonito flakes). Nakano's honkarebushi is recognized as a high-end dried bonito.

A must-try product for those who wish to experience the essence of Japanese cuisine.

Instructions

Use to make it as bonito flakes.

Give the shaved bonito a good boil and you can make a katsuobushi soup stock.

Flakes can be used as a topping for salads, tofu, cheese, ramen, udon or yakisoba noodles.

You can also use it by adding into mayonnaise, olive oil, or soy sauce and create original dressing.

Details

• Net weight: Approx. 200g
• Note: Weight is an average across a large quantity. This is a natural product, and as the size of each fish differs, and the size of each harvested filet may be larger or smaller than the last, each block may weight slightly more or less than 200g.
• Vacuum-packed in plastic bag
• Used bonito in Kagoshima Prefecture (well-known production area of bonito in Japan)
• Made in Japan