Size: 10 x 3g
Storage: NA
Ingredients: Katsuokarebushi (dried bonito) (domestically produced)

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 150ml of water to a boil and 1 pack (3g) 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). Can also be used as a garnish on dishes like okonomiyaki (savory cabbage pancakes), cold soba, or chilled tofu. Not recommended for seafood or fish dishes.
Substitutions: Use in place of garnishes like herbs for a touch of smoky, seafood flavor and textural intrigue.