Katsuobushi - Fermented Thick Shavings - 500g
Katsuobushi - Fermented Thick Shavings - 500g

Katsuobushi - Fermented Thick Shavings - 500g

Regular price $ 107.00 Sale price$ 53.50 Save $ 53.50
/
No reviews
  • In stock, ready to ship
  • Inventory on the way
  • The same size used by chefs!

    The lot we are currently shipping has a "Best By" date of April 9, 2024, hence the generous discount.

    Click here to learn more about "Best By" dates.

    These shavings from Matoba Suisan are made from katsuobushi known as Karebushi, which is skipjack tuna that has been poached, smoked and then repeatedly taken through a cycle of fermentation and sun drying. The fermenting process is laborious and takes at least 6 months to produce. Often used by the highest end restaurants in Japan, it really is the pinnacle of katsuobushi.

    They impart a wonderfully smoky, slightly salty flavor and bring a deeper, rounder, more nuanced umami. This thick shaved katsuobushi is used for making an umami forward, deep flavored dashi, but remember to let it steep for at least 20 minutes. The longer you let it steep, the more intense your dashi will be.

    To learn more about the differences and how to use fermented vs non-fermented katsuobushi, please read our blog post Katsuobushi Journey.

    Store at room temperature away from direct sunlight. Keep refrigerated after opening.

    Ingredients: dried skipjack tuna (contains fish: skipjack tuna)

    Product Attributes:

    • 500g plastic bag
    • Made in Makurazaki, Kagoshima Prefecture, Japan

    Recipes:

     

  • Located in the port town of Makurazaki in far southern Kyushu, Matoba Suisan crafts katsuobushi using traditional methods.


    Learn more about Matoba Suisan

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.


Recently viewed