Katsuobushi Bonito Flakes

The smoked bonito flakes katsuobushi are an essential element of Japanese cuisine, particularly because they, along with kombu seaweed, form the base of dashi broth. But alas! The katsuobushi produced according to the Japanese method violates European Union regulations: too smoked, too fermented. In its authentic form, it is therefore banned from importation in our regions. Fortunately for us, Japanese artisans are eager to share the flavors that are dear to them. 

The cooperative of fishermen from Makurazaki, in southern Japan, specialists in bonito fishing and smoking, has thus invented a new recipe for katsuobushi that meets European expectations. They then built a factory to produce it on French soil, more precisely in the beautiful Breton city of Concarneau. We chose this smoked bonito over other European (notably Spanish) or Asian (Vietnamese, Thai) bonitos. It indeed appeared to us as the most faithful to the original taste. 

Their smoking is done with a secret blend of wood essence that gives it a subtle yet deep flavor, worthy of Japanese cuisine. We were also fortunate to witness its production, from the cutting of the fish to the packaging, and can attest to the immense care that is taken in the process. 

Usage: The Makurazaki France katsuobushi will perfectly fulfill its role in the preparation of dashi and the seasoning of Japanese dishes such as okonomiyaki. However, it can also flavor your stews. Finally, it will infuse soy sauces and vinegars to create condiments with an unforgettable taste… Just give it a try. 

Storage: Store in a cool, dry place, away from moisture and light. Once the package is opened, seal it well. Keep it in the refrigerator and consume quickly (within 7 days at most). 

Ingredients: Bonito with striped belly. 

Shelf life: 1 year (sealed package).