Katsuo-Bushi (Dried Bonito)

Yamaki Co., Ltd.

Hanakatsuo

Yamaki, dedicated exclusively to the development of fine bonito products, is committed to offering the home cook the quality and flavor that only natural fresh bonito flakes provide.

Onion Salad with Miso Dressing

How to cook
1. Slice onions thinly, soak in water 10 minutes and drain.
2. Cut shiso into julienne strips.
3. Mix dressing ingredients in a bowl and whisk.

Katsuobushi no Kanei Co., Ltd.

Our company produces katsuo-bushi mainly for professional use by Japanese restaurants, udon-soba restaurants, ready-to-eat and tsukudani makers, dashi soup makers, etc.

Hanakatsuo 500 g

The katsuo-bushi used in our product is roasted using far-infrared rays which makes our product, Hanakatsuo, extremely aromatic.

Marutomo Co., Ltd

Marutomo is a marine product processing company that produces shavings of dried bonito, soup for noodles, chilled products (seafood, etc) and soup stock flavoring. We supply safe products based on HACCP to in the world.

SHIN JIKABIYAKI HONKATSUO

SHIN JIKABIYAKI HONKATSUO consists of bonito flakes with a rich taste and texture. In order not to lose the taste, it is packed in a convenient re-sealable plastic bag.

Rolled Omelette
- INGREDIENTS (4 servings)
1 deep-fried tofu pouch (abura-age)
1/2oz. dried wakame seaweed
Several sprigs of trefoil (mitsuba; or chopped green onion) for garnish
3 and 1/2 cups (700ml) dashi broth
4 Tbsp. miso
2 tsp. sake

- DIRECTIONS
1.Rinse deep-fried tofu pouch in hot water to remove excess oil and slice thinly.
2.Soften dried wakame seaweed in water for several minutes, rinse well, and cut into 2-inch lengths.
3.In a saucepan, bring the dashi broth to a boil; reduce heat and add the miso dissolved in a few tablespoons of broth.
4.Add the tofu pouch slices, wakame seaweed, and sake, and bring to a boil for a few seconds before removing from heat. Adjust taste as necessary.
5.Serve in individual bowls, each garnished with three or four mitsuba leaves.

- How to make dashi broth
1.600cc of water boil, then burner slow down.
2.20g of "SHIN JIKABIYAKI HONKATSUO" are then placed in the boiled water.
3.Allow standing for 10-15min.
4.The resulting shavings of dried bonito are removed by filtration.