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Katsuobushi - Fermented Flakes - 500g

Matoba Suisan


  • 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:

    • 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

Vendor: Matoba Suisan