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Katsuobushi - Fermented Thin Shavings - 70g

Matoba Suisan


  • 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.

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

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

    Product Attributes:

    • 70g 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