Katsoubushi – Whole Loin
Product Information
Product SKU: DK1 Categories: Dashi, Katsoubushi / Bonito.$48.67
Honkarebushi from the Kagoshima Prefecture is the highest quality aged, smoked, fermented & cured fillet of the skipjack tuna. Each fish yields 6 loins. They are de-boned and cut into the shape of a boat and covered in fish paste to smooth out crevasses and were bones were removed. It is then dry smoked for 30 days and becomes Arabushi. The Arabushi is sundried for 2 days and becomes Hadakabushi. The Hadakabushi goes thru several cycles of of being sprayed with an edible mold similar to the koji mold. It rests in a high humidity fermentation room and then gets sundried. These multiple cycles naturally break down the fishes natural fats into smaller concentrated particles of umami. After several cycles of spraying, resting & sun drying over 2-3 months it becomes Karebushi . The Karebushi after at least 5 cycles and at least 4 months becomes “Honkarebushi”. Honkarebushi is the very highest quality for shaving into Katsuobushi. Honkarebushi when shaved on a plane has a most delectable aroma and a translucent red hue.
Additional information
Ingredients | Dried Fermented Aged Skipjack Tuna |
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Packaging | 200g x 1 |
Flavor | Smokey, Fresh Sea, Umami |
Color | Translucent Red Hue after shaving |
Storage | Shelf Stable, See Best By Date – Reseal and keep in cool place |
Allergens | Contains Fish As An Ingredient |