Katsuobushi

Features Katsuobushi is a base material that is made from processing fresh tuna sanitarily. It's the traditional natural seasoning of Japan that has a unique taste and flavor achieved by ripening and smoking with oak trees. It's the base of Japanese food and adds deep taste, flavor and savor to food. Big and thick katsuobushi (a.k.a. kezurikatsuo) is used to make stock and katsuodashi is used as the base of various soups and sauces and improves the taste of food.Small and thin katsuobushi(aka hanakatsuo) is used for topping in Japanese food. Product manufacturing process Product specifications and equipment Equipment name Features Smoking equipment Superior in smoking slicer Superior in slicing Tip 2% is missing in your food, katsuobushi is the secret. Make dashi Put 4 cups of water into a pot and leave 6 pieces of dashima for 1 to 2 hours. -> Simmer it on low heat. -> Take dashima out before it starts to boil, add 1/2 cup katsuobushi, and turn off the heat. -> Pour clean dashi stock and use it after seasoning with some salt, sugar, refined rice wine (sake), and soy sauce to taste. For topping If you sprinkle katsuobushi for topping on food when it's hot, katsuobushi sways as if it dances.