GOKUJO HANA KATSUO

Prime Quality Katsuobushi from Japan!
GOKUJO HANA KATSUO, superior quality bonito flakes

From Osaka Kezuri Katsuo Company

Katsuo-bushi's history in Japan is very old. So much so, that it even appears in Japan's oldest history book, Kojiki. In its original form, Katsuo-bushi was simply dried fish flakes. Then in 1674 Yoichi Tosa developed a technique for preserving the Katsuo-bushi and improving its flavor by placing mold on it then smoking it. Yoichi Tosa's centuries-old technique is still used today.

Katsuo-bushi begins as skipjack tuna, which is sliced into three separate parts and then placed in hot water (not boiling) for approximately 150 minutes.

Afterwards, the bone is removed to retain an aesthetically pleasing appearance, and placed in a wooden box called a Seiro. This box is then placed in a smoking room (194-230 °F) for six to ten hours to remove water and to preserve the surface of the Katsuo-bushi.

making katsuobushi
Kagoshima
This process is repeated more than ten times. Even this process is not enough to remove all the water, so mold is then placed on the Katsuo-bushi to draw out any remaining moisture. The bacteria in the mold also breaks down the fat content to make a clean, pure Dashi. This process takes approximately two weeks, and it is repeated four times over. Once finished, the Katsuo-bushi is called Hongarebushi.

GOKUJO HANA KATSUO is shaved from the highest quality Hongarebushi in Kagoshima Prefecture. The umami of Katsuo-bushi (inosinic acid) is weak on its own.

The umami of Kombu (glutamine acid) and the umami of Katsuo-bushi combine to create a richer, deeper flavor than they would by themselves. In Japanese cuisine, generally speaking, cooks do not use only Dashi from Katsuo-bushi, but rather mix it with Kombu dashi. This umami improves flavor in not only Japanese cuisine but in Western cuisine as well.

How to make a good dashi:
  1. Fill a pot with 1 liter of water and add 0.11 oz. (3g) of Kombu. Place on high heat and just prior to the boiling point, remove the Kombu.
  2. As the water boils, add 1.06 oz.-1.41 oz. (30-40g) of GOKUJO HANA KATSUO and then turn off the heat.
  3. 3Allow to sit until the flakes fall to the bottom of the pot.
  4. Strain out the flakes through a fine mesh strainer; never squeeze the flakes while straining or the dashi will become cloudy.


Nutrition Facts for Katsuobushi Ingredients: bonito

Shelf life: 1 year from production date; store in a cool, dark, and dry place. After opening, close tightly to retain flavor and refrigerate. Use as soon as possible. map osaka

The Company: Osaka Kezuri Katsuo company was founded in Sumiyoshi-Ku Osaka City in 1936. Osaka is a popular destination for cuisine. There Katsuo-bushi is held in high regard, as is Kombu, due to the fact that they use Dashi to season food in the Osaka area. Osaka Kezuri Katsuo Company consults with their customers, who are industry professionals, to develop products to fulfill their customers' needs.

Size: 17.64 OZ. (500g)