Katsuobushi

Katsuobushi consists of dried, fermented, and smoked bonito flakes, a fish close to tuna. An essential of Japanese cuisine, it embodies the fifth taste, umami, that famous "savory taste" unique to Japan. This katsuobushi, artisanally produced in Brittany according to pure Japanese tradition, offers a true taste experience. A genuine 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 flakes are obtained by shaving dried bonito loins (arabushi) with a wooden plane, thus creating fine slices. These flakes are essential for making dashi, the traditional Japanese broth. They can also be added when plating, where they "dance" upon 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 sufficient. The flakes can also be used as a garnish on salads, raw vegetables, cooked vegetables, or hot dishes, bringing this precious umami flavor to every bite.