Description:
Used by a lot of famous Ramen Noodle restaurants all over theworld.Topping item.
OBUSHI.INC. ...7th.Tarobei....since.1808...Tokyo.JAPAN............................................................................................
Soudakatsuo (Frigate Mackerel) Powder1kg
for Ramen Noodle Cuisine / fish seasoningpowder
No.1Japanese UMAMI / frigate mackerel powder / Gyofunn /katsuobushi
- Smoked fish formaking authentic Japanese cuisine
.....MARUKATSU.KATSUOBUSHI.INC. ...7th.Tarobei...since.1808...Tokyo..JAPAN.............................................................
Made inJapan.
Topping item..
We also offer alarge number of products intended for restaurants which serveJapanese food, soba, udon, and ramen.
For moreinformation, please check our company`s productsite.
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Yagou ( Japanese company mark ) of ourcompany
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Ourcompany was founded in 1808 ( in Edo period ), as a maker of driedbonito flakes.
We are currentlybased in Tokyo, and are engaged in the supply of dried bonitoflakes and shavings, dried sardines, and kelp products toapproximaterly 5, 000 different Japanese restaurants, soba, udon,and ramen shops.
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RamenNoodle Cuisine
Used as stock forbroth and sauces at many famos Ramen noodle restaurants.
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Japanese-style Bannobroth:
Happoji (Bannoseasoning for Japanese cuisine can be used in anything from Nimono,ohitashi, or seasoning sauces.
(Our productsuggestion: Washoku no Katsuo (Bonito) . 8 parts soup base (waterwith 3–4% bonito powder), 1 part mirin, 1 part soy sauce; bring toa boil until mirin is reduced.* Depending on the food, the amountof mirin can be reduced or soy sauce changed to get differentvariations.‚
Brothfor mori soba (Cold Soba-noodleSoup)
(Our suggestedproduct: Bincho jikabiyaki honsetsu [special charcoal dried bonitaflakes])Heat 1 part roux (Hon Kaeshi) (dark soy sauce, mirin, sugarheated) mixed with 3–4 parts broth [dashi] (water with 7–8% bonitoor shaved flakes), cool and serve.
Kakesauce for Soba (Hot Soba-NoodleSoup)
(Our suggestedproduct: Dashikatsu GS)Heat 1 part roux (Hon Kaeshi) (darksoy sauce, mirin, sugar heated) mixed with 9–10 parts broth [dashi](water with 3–4% bonita or shaved flakes), cool andserve.
Udonbroth (Udon-Noodle Soup)
(Our suggestedproduct: Kombu, thickly shaved dried sardines, Sanuki Gold, DashiPack KKGS)A. Kake sauce (heated broth): bring to a boil 8 partsbroth (water with 3–4% dried food), 1 part soy sauce, 0.5 partsmirin.B. Mori broth (cold): bring to a boil 6 parts broth (waterwith 3–4% dried food), 1 part soy sauce, 1 part mirin; let coolslightly and serve.…
Gyokai(Seafood base)ramen soup
(Our suggestedproduct: Niboshi N, CR Kongo Atsukezuri)Combine meat-based soup(chicken, pork, potherbs) with 3–4% dried small sardines or seaslugs, and dried shaved mackerel.Simmer for 30 minutes to 1hour.Mix 1 part shoyu–dare (soy sauce heated with pork) with 10parts soup. If using with cold noodles, thicken by changing theratio of meat or seafood to soup to 1:4.
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Soudakatsuo (FrigateMackerel) Powder 1kg for Ramen NoodleCuisine
Made inJapan.
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Ourproducts package & box
Designed by KenjiManabe
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Ourproducts for Japanese Cuisine
Many famousJapanese restaurants , including Michelin star ratedestablishments,
use our products tomake their "dashi" which is an integral part of soup and boileddishes.
NA:Binchoutan JikabiyakiHonbushi Atsukezuri/ NB:Binchoutan Jikabiyaki HonbushiCrush/
NC:Washoku No Katsuo/ ND:Satsuma Honbushi Atsukezuri/ NE:Satsuma HonbushiCrush/
NF:Hanakatsuo/ NG:DashiPack EX/ NH:Dashi Pack KKGS/
NI:Rishiri Konbu/NJ:HidakaKonbu/Nk:Rausu Konbu/NL:Ma Konbu
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Ourproducts for Soba Noodle Cuisine
Many famous sobarestaurants, including Michelin star ratedestablishments,
use our products tomake the "dashi" used in their soups.
SA:Binchoutan JikabiyakiHonbushi Atsukezuri/ SB:Binchoutan Jikabiyaki HonbushiCrush/
SC:Satsuma HonbushiAtsukezuri/ SD:Gomasaba Atsukezuri/ SE:Tosa SoudaAtsukezuri/ SF:Dashikatsu GS/SG:Satsuma Honbushi Crush/ SH:Gomasaba Crush/ SI:Souda Crush/ SJ:DashokatsuCrush/
SK:DashiPack EX/
SL:Rishiri Konbu/SM:HidakaKonbu
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OurProducts for Udon Noodle Cuisine
Many famous udonrestaurants, including Michelin star ratedestablishments,
use our products tomake the "dashi" used in their soups.
UA:SanukiGold/ UB:Kyoufuu Udon Shirodashi Pack/ UC:HonbushiNamakezuri/ UD:Saba Usukezuri/
UE:SoudaUsukezuri/ UF:Urume Chuuatukezuri/ UG:SabamuroUsukezuri/ UHDashi Pack KKGS
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OurProducts for Ramen Noodle Cuisine
More than 2, 000famous ramen shops use our products as part of their soups ortoppings.
RA:CRHonbushi Atsukezuri/ RB:CR Saba Atsukezuri/ RC:CR SoudaAtsukezuri/ RD:CR Kongou Atsukezuri/
RE:NiboshiAtsukezuri/ RF:CR Dashi Pack/
RG:Katsuopowder/ RH:Saba Powder/ RI:Souda Powder/ RJ:MuroPowder/ RK:Niboshi Powder/
RL:AgoPowder/ RM:Ebi Powder/ RN:Konbu Powder/ RO:KongouPowder/
RP:Rishiri Konbu/ RQ:Hidaka Konbu/ RR:Rausu Konbu/ RS:DashiKonbu
More than 2, 000famous ramen shops use our products as part of their soups ortoppings.
BA:Niboshi P/ BB:Niboshi N/ BC:Niboshi S/ BD:Niboshi H/ BE:AjiNiboshi/ BF:Urume Niboshi
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Ourcompany factory, received level 1 HACCP certification (international hygine management standard ) in 2002, has beenreinspected every 6 months since then, and continues to hold tothese standards.
