Katsuo-Bushi


Dried Bonito

Katsuobushi - dried bonito Anyone who has ever been to Japan likely marveled at the beige flakes that appear to be dancing on top of such dishes as okonomiyaki (batter cakes fried with various ingredients). These are katsuo-bushi flakes. These flakes are made from very thin shavings cut from smoked and dried bonito fish. Katsuo-bushi flakes make a great soup stock and are as indispensable to Japanese cooking as kombu.

The raw bonito is filleted, boiled and then repeatedly smoked over and over again, allowing the flavor to fully mature through a slow drying process. This can take from four to six months to complete. The smoked and dried bonito looks like a hard lump of wood. Thin shavings are then cut from the bonito to create the katsuo-bushi flakes. It is said hat the just-cut flakes taste the best. In the past the dried bonito was only cut just before it was to be used, but modern packaging technologies have helped to protect the aroma and flavor and so pre-made katsuo-bushi flakes have become very common today.

Katsuo-bushi flakes have a wide variety of applications in addition to making a great soup stock. It is used as a condiment for tofu, a topping for boiled vegetables and okonomiyaki and as a complement to salads and hot-pot dishes.

Once a package of katsuo-bushi flakes has been opened, the quality will quickly deteriorate and so the contents should all be consumed on, that day. Any remaining flakes can be stored in the refrigerator inside a dry, sealed container. However, they will still need to be consumed as soon as possible.

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

Onion Salad with Miso Dressing
Ingredients: (serves 4)
Medium white or red onion..2
Shiso (perilla) leaves ..10
Dressing:
Red miso ..........2 tbsps
White vinegar......2 tsps
Sugar..................2 tsps
Garlic ................ 1/2 tsp (minced)
Water................3 tbsps
Hanakatsuo for garnish


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.

Contact Information
4-8-2 Sotokanda, Chiyoda-ku, Tokyo, 101-8626, Japan
tel: +81-3-3251-1071
fax: +81-3-3257-0705
e-mail: autsuki@yamaki.co.jp
website: www.yamaki.co.jp
contact: Akira Utsuki

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.


Contact Information
Crown BIdg., 3F, 3-2-18 Gokoh-dori, Chuo-ku, Kobe City, 651-0087, Japan
tel: +81-78-231-2551
fax: +81-78-231-2557
e-mail: info@crowntradingkobe.com
website: www.kanei-kobe.co.jp
contact: Nobuyasu Chihara (Crown Trading Co., Ltd.)

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.

Contact Information
3910 Emerald Street, #210, Torrance, CA 90503
tel: 310-371-4842
fax: 310-371-6454
e-mail: shibata@marutomousa.com
website: www.marutomo.co.jp
contact: Masato Shibata (Marutomo Co., Ltd)
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