Kezuri katsuobushi flakes

The Japanese have developed a unique culinary culture around fish, and in particular around katsuobushi, made by steaming striped-bellied bonito and then smoking and drying it.
The skipjack come from Micronesia, the ultimate in the field.
These fine flakes, called usukezuri hasai, bring aromatic, subtle and elegant taste notes.
The "Umami" is naturally very present. Katsuobushi is a healthy, good, aesthetic, shiny, delicious and fragrant product.
Katsuobushi shavings, ready to use sachet.

Our perfect combination : making dashi, infused in the bases of savory flans, bases of sauces, broths, omelets, vegetables, pasta, sautéed rice….
The culinary applications of this product will have no limits except those imposed by your imagination.

Making a dashi broth with katsuobushi :
. boil 500 ml of water in a saucepan.
. pour in 15 g of flakes and let boil for 60 seconds.
. pass the broth through a colander to remove the infused petals, and do not squeeze them to avoid any bitterness.
Your broth is ready to be consumed or to be used for your culinary preparations.