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$ 112.00
The same size used by chefs!
These flakes 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, takes at least 6 months to produce and creates katsuobushi that yields a deeper, rounder, more nuanced umami. Often used by the highest end restaurants in Japan, it really is the pinnacle of katsuobushi.
They are a wonderful addition to any dish as a topping. You can add a smoky, slightly salty, umami rich savory-meaty flavor by simply sprinkling on top of dishes like Takoyaki, Agedashi tofu, etc.
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:
Recipes:
Located in the port town of Makurazaki in far southern Kyushu, Matoba Suisan crafts katsuobushi using traditional methods.
$ 29.00
These flakes 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, takes at least 6 months to produce and creates katsuobushi that yields a deeper, rounder, more nuanced umami. Often used by the highest end restaurants in Japan, it really is the pinnacle of katsuobushi.
They are a wonderful addition to any dish as a topping. You can add a smoky, slightly salty, umami rich savory-meaty flavor by simply sprinkling on top of dishes like Takoyaki, Agedashi tofu, etc.
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:
Recipes:
Located in the port town of Makurazaki in far southern Kyushu, Matoba Suisan crafts katsuobushi using traditional methods.
$ 107.00
The same size used by chefs!
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:
Recipes:
Located in the port town of Makurazaki in far southern Kyushu, Matoba Suisan crafts katsuobushi using traditional methods.
$ 27.50
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:
Recipes:
Located in the port town of Makurazaki in far southern Kyushu, Matoba Suisan crafts katsuobushi using traditional methods.
$ 89.00 $ 102.00
The same size used by chefs!
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 thinly shaved katsuobushi is probably the most common style used for making dashi but can also be used as a topping for okonomiyaki.
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:
Recipes:
Located in the port town of Makurazaki in far southern Kyushu, Matoba Suisan crafts katsuobushi using traditional methods.
$ 25.00
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 thinly shaved katsuobushi is probably the most common style used for making dashi but can also be used as a topping for okonomiyaki.
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:
Recipes:
Located in the port town of Makurazaki in far southern Kyushu, Matoba Suisan crafts katsuobushi using traditional methods.
$ 87.50
The same size used by chefs!
These flakes from Matoba Suisan are made from katsuobushi known as Arabushi, which is skipjack tuna that has been poached and smoked. The fact that each step is done by hand demonstrates Matoba-san’s dedication to artisanal, traditional production methods.
They are a wonderful addition to any dish as a topping. You can add a smoky, slightly salty, umami rich savoriness by simply sprinkling on top of dishes like Takoyaki, Agedashi tofu, etc.
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:
Recipes:
Located in the port town of Makurazaki in far southern Kyushu, Matoba Suisan crafts katsuobushi using traditional methods.
$ 24.00
These flakes from Matoba Suisan are made from katsuobushi known as Arabushi, which is skipjack tuna that has been poached and smoked. The fact that each step is done by hand demonstrates Matoba-san’s dedication to artisanal, traditional production methods.
They are a wonderful addition to any dish as a topping. You can add a smoky, slightly salty, umami rich savoriness by simply sprinkling on top of dishes like Takoyaki, Agedashi tofu, etc.
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:
Recipes:
Located in the port town of Makurazaki in far southern Kyushu, Matoba Suisan crafts katsuobushi using traditional methods.
$ 65.00 $ 78.00
The same size used by chefs!
These shavings from Matoba Suisan are made from katsuobushi known as Arabushi, which is skipjack tuna that has been poached and smoked. The fact that each step is done by hand demonstrates Matoba-san’s dedication to artisanal, traditional production methods.
They have a wonderfully smoky, slightly salty, rich umami flavor that adds depth to dishes. This thick shaved katsuobushi is used for making a deep, strong, clean 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:
Recipes:
Located in the port town of Makurazaki in far southern Kyushu, Matoba Suisan crafts katsuobushi using traditional methods.
$ 22.50
These shavings from Matoba Suisan are made from katsuobushi known as Arabushi, which is skipjack tuna that has been poached and smoked. The fact that each step is done by hand demonstrates Matoba-san’s dedication to artisanal, traditional production methods.
They have a wonderfully smoky, slightly salty, rich umami flavor that adds depth to dishes. This thick shaved katsuobushi is used for making a deep, strong, clean 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.
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:
Recipes:
Located in the port town of Makurazaki in far southern Kyushu, Matoba Suisan crafts katsuobushi using traditional methods.
$ 59.00 $ 73.00
The same size used by chefs!
These shavings from Matoba Suisan are made from katsuobushi known as Arabushi, which is skipjack tuna that has been poached and smoked. The fact that each step is done by hand demonstrates Matoba-san’s dedication to artisanal, traditional production methods.
They have a wonderfully smoky, slightly salty, rich umami flavor that adds depth to dishes. This thinly shaved katsuobushi is probably the most common style used for making dashi, but can also be used as a topping for okonomiyaki.
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:
Recipes:
Located in the port town of Makurazaki in far southern Kyushu, Matoba Suisan crafts katsuobushi using traditional methods.
$ 20.00
These shavings from Matoba Suisan are made from katsuobushi known as Arabushi, which is skipjack tuna that has been poached and smoked. The fact that each step is done by hand demonstrates Matoba-san’s dedication to artisanal, traditional production methods.
They have a wonderfully smoky, slightly salty, rich umami flavor that adds depth to dishes. This thinly shaved katsuobushi is probably the most common style used for making dashi, but can also be used as a topping for okonomiyaki.
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:
Recipes:
Located in the port town of Makurazaki in far southern Kyushu, Matoba Suisan crafts katsuobushi using traditional methods.
