Spicy Crab Miso Ramen Base

Katsuobushi, or Skipjack Tuna is filleted into 4 loins, simmered for couple of hours, deboned, rubbed with fish paste and then smoked for about a month. Each loin is then elegantly shaved down to create a perfect shape and is sprayed with a mold similar to Koji. The finished loins spend the next 6 months cycling between the humid fermentation room and the dry sunlight. Once complete, it is packaged whole or shaved. Katsuobushi is a fundemental and critical ingredient across all Japanese cuisine. It can be found in soup stocks (Dashi), salads, dipping sauces, marinades, rice dishes, sushi and is often used as a garnish.

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.