Katsuobushi Bonito Flakes

Description

Katsuobushi smoked bonito flakes are an essential element of Japanese cuisine, not least because they form the basis of dashi stock, along with kombu seaweed. But bad luck! Katsuobushi produced according to the Japanese method violates the rules of the European Union: too smoked, too fermented. In its authentic form, it is therefore forbidden to be imported into our countries.

Fortunately, Japanese artisans are eager to promote the flavors they love. The Makurazaki Fishermen’s Cooperative in southern Japan, specialists in bonito fishing and smoking, invented a new katsuobushi recipe to meet European expectations. They then built a factory to produce it on French soil, in the beautiful town of Concarneau on the shores of Bretagne.

We chose this smoked bonito over other European (especially Spanish) or Asian (Vietnamese, Thai) bonito. It seemed to us to be the most faithful to the original taste. It is smoked with a secret blend of wood essences, giving it a subtle yet deep flavor worthy of Japanese cuisine. We were also fortunate enough to witness their production, from cutting the fish to packaging, and can attest to the immense care that goes into the process.

Use:

Makurazaki France’s Katsuobushi is ideal for making dashi and seasoning Japanese dishes such as okonomiyaki. It can also be used to flavor simmered dishes. Finally, it can be used to infuse soy sauce and vinegar to create unforgettably tasty condiments… Just get started.

Storage:

Store in a cool, dry place away from moisture and light. Once opened, reseal bag tightly. Keep refrigerated and use quickly (within 7 days maximum).

Ingredients:

Skipjack tuna.

Storage conditions:

Store in a cool, dry place away from light. Refrigerate after opening.

Ingredients:

Soya (55.18%), Barley (30.63%), Salt (14.19%).

Shelf life:

1 year.