Katsuobushi Bonito Flakes
Dried & Smoked bonito fish flakes
An essential ingredient for making umami rich dashi stock, the foundation of many Japanese dishes. Also used as a topping for salads or tofu.
- 100% Natural
- High in protein
- Quick dashi in minutes
Dried & Smoked Skipjack Tuna Flakes
Ingredients:
Skipjack tuna [katsuwonus pelamis] (Fish) (100%).
Storage:
Store in a cool, dry and dark place. Once opened, seal the bag for freshness and use within 1 week.
Catching are:
Atlantic, Eastern Central (FA034) and Indian Ocean, Western (FA051).
Nutritional Information:
| per 100g | |
|---|---|
| Energy | 1377kJ/325kcal |
| Fat | 1.5g |
| of which saturates | 0.5g |
| Carbohydrates | <0.5g |
| of which sugars | <0.5g |
| Fibre | <0.5g |
| Protein | 78g |
| Salt | 2.63g |
Product of Origin:
Product of Spain
How to make Katsuobushi Dashi stock (500ml):
- Add 500ml boiling hot water and 20g (adjust to your preferred taste) Katsuobushi in a sauce pan. Simmer for 1 minute. Turn off the heat and wait for 2-3 minutes until the Katsuobushi settles down to the bottom of the saucepan.
- Drain the Katsuobushi with a sieve and add the stock to your Japanese cooking such as: udon/ soba noodles, miso soup, hot pot or stewed dishes.
Katsuobushi, or dried bonito flakes, is one of the essential ingredients for making Japanese soup stock called “dashi”. Consisting of paper-thin shavings of dried and smoked bonito which resemble large wood shavings, Yutaka Katsuobushi uses fresh, high quality bonito from Spain, carefully put through a long drying process and sealed to lock in the flavour. When used in dashi, Katsuobushi adds depth of flavour and umami to soups, hot pots and stews. It is also used to garnish tofu, udon noodles and salads.
Disclaimer
While every care has been taken to ensure product information is correct and updated, food products are often being reformulated, so ingredients, nutrition content, dietary and allergens may change. You should always read the product label and not rely solely on the information provided on the website.