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Bring Japan's most recognisable flavours into your cooking with these dried katsuobushi bonito flakes. Made using specially selected skipjack tuna fish from Bretagne, France. Ideal for making dashi soup stock or sprinkle onto okonomiyaki or takoyaki.To make 500ml of dashi broth:

How to use:

  1. Bring 500ml of water to the boil.
  2. Add 20g of katsuobushi flakes.
  3. Let it sit for 1-2 minutes until the flakes sink to the bottom of the pot. Strain off the broth using a paper towel-lined sieve.
  4. Dashi broth is ready to use for miso soup, noodle soup etc.


Ingredients : Dried Smoked And Thinly Shaved Skipjack Tuna (Fish) Flakes "Katsuwonus Pelamis