Katsuobushi
鰹節Flakes of dried, smoked skipjack tuna, for dashi and okonomiyaki.
- Formats
- 40 g
- Origin
- Made in France
Katsuobushi katsuobushi
Skipjack tuna simmered, smoked and dried, then shaved paper-thin. It gives dashi its smoky depth.
What it is
Katsuobushi is skipjack tuna that has been cooked, smoked and dried until rock-hard, then shaved into paper-thin flakes.
How to use it
With kombu it makes dashi. It is also sprinkled straight over okonomiyaki, takoyaki, cold tofu and rice, where the flakes dance in the heat.
In the UMAMI pantry
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Hon Dashi
本だしPowdered dashi stock with katsuobushi, shiitake and kombu.
- Formats
- 100 g