Katsuobushi
500g for topping HASAI

Katsuobushi 500g for topping HASAI

The roots of Shinmarusho date to 1935 with the manufacturing and selling of dried bonito flakes and as a wholesaler of dried bonito flakes ingredients in Yaizu City.

Tuna is roasted, steamed and dried as well as smoked using konara and sawtooth oak to create a gentle, slightly sweet katsuobushi. The smoking lasts two to three weeks, depending on the size of the fish.

This is finely shredded Katsuobushi(bonito flakes),created by processing flat shavings through a crusher.

Use as a topping for okonomiyaki and takoyaki, a garnish for dishes including cold tofu, and seasoning for a variety of foods, includingonigiririce balls.