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Natural and Nutritious seafood in japan Katsuobushi for lightweight , small lot order available
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Katsuobushi is one of many traditional Japanese ingredients. Our products are made with care by artisans in Makurazaki,
Japan’s top producing city for katsuobushi. Katsuobushi is a nonperishable Japanese ingredient made from cooked and dried bonito.
It has many uses, including as furikake to sprinkle over rice and other dishes,
as well as for making dashi soup stock.
Bonito contains nutrients such as DHA, EPA, Vitamin B1, Vitamin D, and potassium,
so it is often used in Japanese cuisine as a healthy ingredient.
From Katsuo to Katsuobushi
Making great katsuobushi starts with selecting the right bonito (katsuo). Selecting bonito suitable for katsuobushi requires knowing how to tell how fresh or fatty the fish is. Maximum freshness and fattiness is excellent for the likes of sashimi, but not for katsuobushi. Selecting the right fish requires many years of experience and learning.
Making Katsuobushi 1. Filleting Unwanted parts of the fish—like the head, guts, and dorsal fin—are removed,
and what remains is filleted into katsuobushi’s basic form.
2. Basket Phase The filleted bonito is arranged in a basket while undergoing a final check.
3. Simmering and Cooling It is immersed in 80℃ water; then the temperature is raised to 98℃,
at which the fish is simmered for about an hour and a half. It is then removed from the heating apparatus and is allowed to cool for about an hour and
a half (at this point the fish is called “namaribushi”).
4. Deboning and Skinning The namaribushi is then skinned, and its bones are completely removed.
5. Dehydration (Baikan) “Baikan” is a process of evaporating the moisture in the fish with smoke.
The fish is smoked repeatedly by burning sawtooth oak wood.
(These sessions are named "Ichibanbi", "Nibanbi", and "Sanbanbi",
literally meaning “first fire”, “second fire”, and “third fire”.)
6. Arabushi Is Made (Common or Low-Grade Katsuobushi) This dehydrated product is called “arabushi.” It is now sorted while controlling quality.
7. Drying & Aging The arabushi is sun-dried for two to three days.
It is then aged in a cellar called a “kabimuro” (lit. “mold room”) at
a temperature of roughly 25℃ and humidity of 85%. Blue mold begins to form after about 16 days,
at which time the fish is sun-dried for another two to three days.
A brush is then used to make sure the mold on the surface of the fish is evenly distributed. The fish is then arranged in a shaded area with good ventilation,
where it can release any remaining heat it absorbed from the sun (cooling process). This process is repeated four times.
At this point, the moisture level in the fish should fall below 18%,
and mold can no longer grow (we now have “honkarebushi”). This is the fruit of much time and effort, as it takes at least six months to get to this point.
8. Honkarebushi Is Made (High-Grade Katsuobushi) After the long six-month to one-year process described above, honkarebushi is made.
9. Bonito Flakes When arabushi or honkarebushi is shaved, you get bonito flakes. The most commonly sold bonito flakes are made from arabushi. Flakes from honkarebushi are used as a precious ingredient.
Production Patented Katsuobushi
Makurazaki’s katsuobushi artisans and our company’s third CEO, Yasushi Matsunoshita,
employ an original production process to make katsuobushi that condenses and captures all of
the best flavors and nutrients of bonito. We obtained a production patent in 2013. Please try our richly flavored, aromatic katsuobushi.
Lineup of Products Made With Our Production Patented Katsuobushi
•Jukusen Beni Bushi: Our patented bonito flakes •Kinjuku Dashi Packs: Includes some fatty part of bonito. No artificial flavors added. •Katsuo Umami Miso Soup: Packed full of katsuobushi. No artificial flavors added. •Unmaka Rokusen Furikake: Full of natural goodness,
this furikake uses a blend of flakes from sababushi (dried mackerel),