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Smoked bonito floss seasoning with shiitake mushrooms and kombu.
This smoky and umami seasoning perfectly complements your rice, dips, vegetables, sushi and onigiri.
Smoked bonito flakes made from line-caught fermented bonito (honkare).
Use to prepare dashi broth or as a garnish (rice, noodles, takoyaki, etc.).
Thick-cut honkare-style smoked bonito flakes.
Used to make dashi stock or eaten as a fish jerky by seasoning it with soy sauce and spices.
200 g block of whole honkarebushi, high-grade smoked bonito.
Shave it with a bonito shaving box to create bonito flakes
