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Dried smoked Bonito flakes (katsuobushi) bag 500g WADAKYU
129297
The katsuobushi is made of dried, fermented and smoked bonito flakes, 100% skipjack tuna. Rich in natural inosinate, it develops a very rich umami flavor and is used as a topping on hot dishes or to make a "dashi" broth. Add 20g of bonito flakes in 500ml of water just before boiling, cook for 1 minute. Turn off the heat and let the flakes come down for 2-3 minutes, then strain. You can reuse the bonito 24 hours to make other preparations.
Bringing you the best of Japanese gastronomy and terroir live from artisans, to introduce umami to your creations.
Healthy products, tasty and inherited from a Japanese traditional know-how, selected on site from the best craftsmen to offer new associations to French and world gastronomy. Umami ("tasty taste" in Japanese) is the fifth flavor after sweet, salty, sour and bitter. It plays the role of flavor enhancer. Long in the mouth and tasty, it envelops the palate and the top of the tongue with a veil of softness and roundness. It is found in ripe tomatoes, parmesan, soy, fish, shellfish, matcha, seaweed, mushrooms, but especially in broths and especially what is called dashi, one of the bases of Japanese cuisine.See all products in this range
Location in store: Epicerie fine
a piece = 500 g
a carton = 8 pieces