Katsuobushi Bonito Flakes

Katsuobushi is 100% natural, long-life smoked and heat-dried tuna. It all starts in Concarneau, France, where skipjack tuna stored at -20°C are thawed and then cut, cooked, smoked and heat-dried, cured and finally flaked. Production lasts from 1 to 3 months.

The quality of skipjack tuna is essential to produce quality katsuobushi. Makurazaki’s katsuobushi is made from 100% wild fish, sourced from the West Indian Ocean (FAO 51) and caught in purse seines, all of which are Friend of the Sea and Dolphin Safe certified.

Chef’s Advice

In Japan, katsuobushi is one of the key ingredients in traditional cuisine. It is used as a garnish, but mostly for broths, it is used in dashi, and it can be used to achieve umami in a dish.

Japanese chefs use katsuobushi dashi for miso soup, for ramen, for udon, for soba, chicken or pork stew, or seafood.

What makes Makurazaki’s katsuobushi special?

The company promotes katsuobushi by spreading the culture of dashi (broth). Makurazaki Japan’s katsuobushi is recognized for its high quality by the Japanese Ministry of Agriculture. Murakai is the only Japanese artisan based in Europe with firsthand experience and knowledge of how fushi (fillets) are made in Makurazaki and how flakes (kezuri) are made in Fukuoka.

Origin

FRANCE

Typology

Katsuobushi

Packaging

100 g, dried flakes

Ingredienti: tonnetto striato 100%

Modalità di conservazione: Conservare al riparo dalla luce solare in un luogo fresco e asciutto. Dopo l’apertura conservare in frigorifero e consumare rapidamente.

Valori nutrizionali medi per 100g: energia 348 kcal, grassi 3,3 g, di cui acidi grassi saturi 1,3 g, carboidrati 0 g, di cui zuccheri 0 g, proteine 80 g, sale 0,5 g

Indirizzo e ragione sociale: MAKURAZAKI FRANCE KATSUOBUSHI
32 Rue Léopold Sédar Senghor, Concarneau, 29900

Bollo CE: FR.29.039.518.CE

Gli ingredienti che contengono allergeni sono evidenziati in GRASSETTO.