Atsu Kezuri Katsuo | Thick-cut Bonito Flakes

$12.50

Size
Description
Artisan

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.

Yamakichi Kunisawa Hyakuma Shoten

The prefecture of Kagoshima is famous for its smoked bonito production with Yamakichi Kunisawa Hyakuma Shoten being the top manufacturer of honkarebushi (the highest grade of katsuobushi, the dried bonito flakes) producing around 70% of the nation's supply since 1947. They focus on high-quality, line-caught skipjack tuna and manage the entire production process.

Nutrition Facts (10 g):

Fat 0 g

0%

Carbohydrate 0 g

0%

Sodium 64 mg

3%

Ingredients: smoked bonito flakes.

Atsu Kezuri Katsuo | Thick-cut Bonito Flakes

Atsu Kezuri Katsuo | Thick-cut Bonito Flakes

$12.50

$12.50