We supply Michelin-Kaiseki Gourmet Restaurants. All items made in southern Japan. What are the differences between regular katsuobushi and our Honkarebushi ? * Premium ingredients enhance the flavor of your dishes The Honkarebushi Dashi will create depth flavor of your finest ingredients. Honkarebushi (Japanese: 鰹節) is dried, fermented, and smoked skipjack tuna. Much better than bonito, a cheaper substitute. * Fermented & dried 3 over years Honkarebushi is a Katsuobushi fermented 3times over 2 years period. This is a very high-end honkarebushi repeat its drying process for over 3 years. * From a famous Katsuobushi maker in Kagoshima, Japan Nearly 70% of Katsuobushi is from Kagoshima, we have the best source of Ingredients. Perfectionism makes Japanese makers compromise nothing. All need to be perfect. * All-natural ingredients no additives. The ingredients are natural no additives and no M.S.G. nor preservatives. Also, we made with small batch in order to control perfect taste. * Traditional process Compare with regular product, our Katsuobushi Dashi is smoother, richer with extra layer of umami. It has a tender rich taste which are a perfect match for Wagyu / Kobe beef, any steak, chicken, pork, lamb chops and Kaiseki. It can be also used on pizza, pasta, Udon noodle, soba and seafood. * Limited supply We made with small batch in order to control perfect taste. These products are created by professionals and it never sold in retail store because of limited quantity. Scent: umami, hint of sweetness Taste: warm, sweet Origin: Kagoshima Ingredients: Honkarebushi ---------------------------Japanese---------------------------- 袋を切った途端に広がる馥郁たる香りは、厳選した素材と職人の技が織りなす本物の証。 血合いをすべて丁寧に取り除き、えぐみも苦味もない旨味たっぷりの本枯鰹節を丁寧に削りました。 いつでも削りたての美味しさをお楽しみいただけます。 名称: 本枯鰹節 近海一本釣 5袋入 内容量: 15g（3g×5袋） 原材料:かつおのかれぶし 製造地:鹿児島県 =============カビ付けの工程を三回以上繰り返してできるものを本枯鰹節と呼ぶ。 ===================職人たちが千日近くもの月日の中、丁寧に手間をかけた渾身の一本として仕上がった本枯鰹節は一段と味わい深く血合いも無い。口に含むとその豊かな旨味の余韻がいつまでも続く。
Premium Honkarebushi - 3 years Fermented Katsuobushi 本枯鰹節 近海一本釣
Honkarebushi is in a pure form without any bitter nor interfering flavors. If you are serious about creating fine Japanese cuisine, you should try this.
Size: 15g (3g x 5 individual package) Nearly 70% of Katsuobushi is from Kagoshima, we have the best source of Ingredients. Perfectionism makes Japanese makers compromise nothing.
Honkarebushi is a Katsuobushi fermented 3 times over 2 years period. This is a very high-end honkarebushi repeat its drying process for over 3 years.
All natural ingredients no additives. No M.S.G. Also, we made with small batch in order to control perfect taste.
