Produced in Spain by Japanese masters of the ancient art of drying, fermenting and smoking Skipjack tuna (Katsuwonus pelamis), these are high quality katsuobushi flakes. The rich, smoky, umami laden flavour is typically used to create dashi, the Japanese stock that is the starting point for miso soup and myriad other dishes including Soba, Udon and Ramen noodle soups.
So thinly sliced as to be almost translucent, katsuobushi flakes are also used to garnish rice and noodle dishes. Sprinkled on the top of these warm dishes at the point of serving, the flakes can be seen to move as they expand and contract in the hot vapours. This is termed "Dancing katsuobushi" and makes for great theatre and irresistible Instagramming!
To create 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 500g
Store in a cool, dark place. .