Smoky, Savory & Aromatic
KATSUO DASHI (かつおだし)
KATSUO DASHI (かつおだし)
Minimalist Japanese Recipe: Osuimono (Clear Soup) & Miso Soup
Minimalist Japanese Recipe: Shio Konbu (Salt Kelp) Napa Cabbage with katsuobushi (tuna flakes)
Minimalist Japanese Recipe: Spinach Ohitashi (Spinach in Dashi)
Smoky, Savory & Aromatic

Katsuobushi (Dried Skipjack Tuna/Bonito Flakes)

$14.50

Shipping calculated at checkout.

Quantity
  • Description
  • Details
  • How To Use
  • Tradition To Table
Highlights
  • Cornerstone of Japanese cuisine
  • Unique smoky, savory flavor elevates any dish
  • Economical way to make dashi at home
  • Perfect garnish for favorites like okonomiyaki, yakisoba, takoyaki and more

Katsuobushi, dried and fermented skipjack tuna also known as bonito flakes, is a cornerstone of Japanese cuisine. Handcrafted with precision, katsuobushi offers a uniquely smoky, savory, and umami-filled taste that will elevate any dish. It can be used to create a flavorful dashi broth, sprinkled atop dishes, or even as a standalone ingredient. Katsuo Kobo preserves the traditional taste of katsuobushi by taking the extra long months and effort to ferment their katsuobushi. The result, however, is a deep and aromatic flavor sought after by chefs throughout Japan.


ALSO FEATURED IN OUR DASHI: "UMAMI" PACKAGE

Size: 40g
Storage: Refrigerate or store in the freezer after opening. Avoid humidity.
Ingredients: Katsuobushi (dried skipjack tuna from Makurazaki City, Kagoshima Prefecture)

DISCLAIMER:

We provide ingredients and common allergens based on the packaging as a reference only. Please consume with caution based on your own individual health concerns as we cannot guarantee the presence or lack of certain ingredients, allergens and/or animal products.

Suggested Uses: Bring 400-500ml of water to a boil and 15-20g of katsuobushi. Turn off the heat and let sit 1-2 mins. If boiled over low heat for a longer time you will get a stronger dashi that works well in strongly flavored dishes but may overpower lighter dishes. Strain the katsuobushi from the dashi before using. Leftover katsuobushi can be combined with kelp, sesame seeds, soy sauce, and mirin and cooked down to create homemade furikake (Japanese rice seasoning). Try using katsuobushi in soups, chawanmushi (savory egg custard), cooked vegetables, noodle soup dishes, or tsukudani (dishes simmered in soy sauce and mirin). Not recommended for seafood or fish dishes.
Substitutions: Use as a garnish for eggs, rice, noodles, or tofu.
Recipes: Minimalist Japanese Recipe: Osuimono (Clear Soup) & Miso Soup , Minimalist Japanese Recipe: Shio Konbu (Salt Kelp) Nappa Cabbage with Katsuobushi , Minimalist Japanese Recipe: Spinach Ohitashi (Spinach in Dashi) , Tonjiru (Pork Miso Soup)

Katsuobushi (Dried Skipjack Tuna/Bonito Flakes)

$14.50
KATSUO DASHI (かつおだし)
KATSUO DASHI (かつおだし)
Minimalist Japanese Recipe: Osuimono (Clear Soup) & Miso Soup
Minimalist Japanese Recipe: Shio Konbu (Salt Kelp) Napa Cabbage with katsuobushi (tuna flakes)
Minimalist Japanese Recipe: Spinach Ohitashi (Spinach in Dashi)

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