Reduced to fine chips using a traditional grater, Katsuobushi brings delicate, elegant and aromatic taste notes. “Umami” is naturally present.
The Japanese have developed a unique culinary culture around fish, and in particular around katsuobushi, made by steaming striped-bellied bonito and
Kezuri katsuobushi petals
Katsuobushi de Yaizu (Ton Vargat Uscat), 500g - Shinmarusho, Japonia
Katsuobushi de Yaizu (Ton Vargat Uscat), 500g - Shinmarusho, Japonia
Bonito flakes (Katsuobushi) Factory, Production Staff in Shizuoka, 焼津(Yaizu)-小林食品株式会社-Shizuoka- [YOLO JAPAN]
How to Make Dashi From Scratch - (出汁 - Japanese Soup Stock)
Yaizu JAPAN
The process of making katsuobushi(Dried Bonito Flakes). Japanese old katsuobushi production plant.
Yaizu Katsuobushi - Katsuobushi - Nishikidôri
The Japanese have developed a culinary culture around fish and especially Katsuobushi is a main topic. Katsuobushi is the result of simmering bonito
Yaizu Katsuobushi Japan 181-220g
Katsuobushi: Is it fermented?
Using high-quality Yaizu and Soda katsuobushi (bonito flake) powder, this soup has an added burst of flavor that will make your taste buds dance with
Family Mart Kitsune Udon with Bold Flavored Soup
Yaizu Katsuobushi - Katsuobushi - Nishikidôri
Yaizu Katsuobushi - Katsuobushi - Nishikidôri
Katsuobushi Kumiai Office / Mizuno architecture design association
Katsuobushi - Dried shavings or Bonito flakes
