Thin shavings are the workhorse style of katsuobushi used in Japanese kitchens. If you are looking for katsuobushi to make dashi, this is the most popular choice used by Japanese chefs.
Fermented style katsuobushi is less commonly used in Japan. The resulting dashi is less boldly flavored but has a more intense aroma.
These shavings from Matoba Suisan are made from katsuobushi known as Karebushi, which is skipjack tuna that has been poached, smoked, and then repeatedly taken through a cycle of fermentation and sun drying. The fermenting process is laborious and takes at least 6 months to produce. Often used by the highest end restaurants in Japan.
They impart a wonderfully smoky, slightly salty flavor and bring a deeper, rounder, more nuanced umami. This thinly shaved katsuobushi is the most common style used for making dashi but can also be used as a topping for okonomiyaki.
Store at room temperature away from direct sunlight. Keep refrigerated after opening.
Product Attributes:
- 70g plastic bag
- Made in Makurazaki, Kagoshima Prefecture, Japan
Ingredients: dried skipjack tuna (contains fish: skipjack tuna)
Made by Matoba Suisan
Located in the port town of Makurazaki in the far southern end of Kyushu, Matoba Suisan uses traditional methods to make katsuobushi (dried skipjack tuna). Third generation Matoba-san believes that his company must stick to tried and true methods to produce a high-quality product.
Matoba Suisan's katsuobushi is crafted by hand by skilled artisans. When paired with quality konbu, Matoba-san's exemplary katsuobushi produces a dashi with a deep, round flavor full of umami.