Katsuobushi

Katsuobushi is made from dried, fermented and smoked bonito flakes, a fish similar to tuna. An essential part of Japanese cuisine, it embodies the fifth flavor, umami, this famous “tasty taste” specific to Japan. This katsuobushi, handcrafted in Brittany according to pure Japanese tradition, offers a real taste experience. A true flavor enhancer, it can be used to decorate a dish or to prepare a broth.

This exceptional product is made by the only French artisan who perpetuates this ancestral know-how. The shavings are obtained by cutting the loins of dried bonito (arabushi) using a wooden plane, thus creating fine strips. These flakes are essential for making dashi, the traditional Japanese broth. They can also be added during plating, where they “dance” on contact with the heat of the dish, adding a unique visual and aromatic touch. To make 2.5L of broth, such as dashi or miso soup, 100g of katsuobushi is enough. The flakes can also be used as a garnish on salads, raw vegetables, vegetables or hot dishes, bringing that precious umami flavor to every bite.