Fine shavings of Skipjack tuna (Katsuwonus pelamis) that has been dried, fermented and smoked under the watchful eye of Japanese craftsman based in Northern Spain. Typically used to create dashi stock with rich, smoky, umami laden flavours. Dashi is the starting point for miso soup and other dishes including Soba, Udon and Ramen noodle soups. Almost weightless but wonderfully flavourful katsuobushi flakes are also used to garnish rice and noodle dishes. Hot vapours emanating from these dishes cause the katsuobushi to twist and turn giving rise to the term "Dancing katsuobushi" which always impresses and intrigues when seen for the first time. For dashi stock add 30 - 40g of flakes to boiling water, remove heat and allow to sit for 2-3 mins. Strain through a fine sieve and use the dashi immediately.
For a more complex, mineral rich stock add kombu.
Available in 40g and 500g
Store in a cool, dark place.