Description:
Used by all michelin star restaurants in Japan.To produce the highest grade dashi. We have Two type(Atsukezuritype&Crush typ
.....MARUKATSU.KATSUOBUSHI.INC. ...7th.Tarobei....since.1808...Tokyo.JAPAN.................................................
driedbonito / katsuobushi / No.1 Japanese UMAMI
We canaccept a sample order from a small quantity.
- Smoked fish formaking authentic Japanese cuisine
.....MARUKATSU.KATSUOBUSHI.INC. ...7th.Tarobei...since.1808...Tokyo..JAPAN................................................
Made in Japan. (Kagosima Pref. )
To produce thehighest grade dashi ( broth ) .
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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JapaneseCuisine
Many famousJapanese restaurants, including Michlin star rated establishments,use our products to make their "Dashi ( broth ) " which is anintegral part of soup and boiled dishes.
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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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SatsumaHonbushi Atsukezuri ( dried bonito ) 1kg.
Sliced driedbonito.
Made in Japan. (Kagoshima pref.)
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How toplay the soup ( broth ).
Typically, dashiis made by adding bonito flakes (or dried sardines)
to boiling water,turning it off after a reasonable time, and then straining itthrough
a fine filter suchas kitchen paper or cloth.For a strongly flavored dashi,8-10%
(80 to 100 grams perliter) should be used, or for a lighter flavor 4-6%.
We recommend thefollowing boiling times: for thick bonito flakes, 10minutes;
for powdered bonito,5 minutes. (Dashi made from thicker bonito takes longer tomake,
but also has aricher flavor and greater stability).
If using driedsardines, please boil for 40 minutes.
Kelp should besoaked overnight and not heated.
Please follow theseguidelines when making dashi from our products.
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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.
gold fish
