Honkarebushi Whole Japanese Katsuobushi Block (Bonito Belly) 200g
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Short Description
The Honkarebushi Whole Japanese Katsuobushi Block (Bonito Belly) 200g is a premium dried bonito from Kagoshima, crafted through months of traditional smoking, sun-drying, and mold fermentation. This highest-grade honkarebushi offers intense umami, perfect for fresh-shaved flakes in dashi or as a savory topping. 🍘
Description
Discover the authentic depth of Japanese umami with the Honkarebushi Whole Japanese Katsuobushi Block (Bonito Belly) 200g. This premium dried bonito block, crafted from the fatty belly portion, delivers an intense, savory flavor essential to traditional dashi and countless dishes. 🍘🇯🇵
Hand-produced over more than six months in Kagoshima, Japan's top katsuobushi region, this honkarebushi represents the highest grade through repeated mold fermentation and sun-drying. Perfect for home cooks and enthusiasts seeking genuine Japanese ingredients to elevate their cooking.
Product Detail
- Brand: Nakano (long-established producer)
- Made in: Japan (Kagoshima Prefecture)
- Category: Home & Kitchen
- Net contents: 1 block
- Weight: 245g
- Product Benefits: Rich umami flavor, authentic dashi base, versatile seasoning
- Special Features: Honkarebushi grade (repeated mold fermentation), bonito belly for higher fat and depth
- Key Characteristics: Handcrafted, natural fermentation process, no additives
How to Use
Use a dedicated katsuobushi shaver (kezuriki) to thinly shave the block into fresh flakes. For dashi, boil the flakes briefly with kombu or simmer gently. Sprinkle shaved flakes as a topping on tofu, okonomiyaki, or salads. Store in a cool, dry place; vacuum-sealed for freshness.
Why Choose Honkarebushi Whole Japanese Katsuobushi Block (Bonito Belly) 200g
- Highest Grade Honkarebushi: Repeated mold and sun-drying cycles over 6+ months for superior umami and aroma.
- Bonito Belly Selection: Richer fat content from the belly yields deeper, more savory flavor than back cuts.
- Traditional Craftsmanship: Handmade in Kagoshima, Japan's premier production area.
- Versatile Umami Booster: Ideal for clear dashi, toppings, or creative seasonings like infused oils.
- Authentic Experience: Shave fresh for the truest taste, cherished by Japanese cuisine lovers. This block brings the heart of Japanese cooking to your kitchen with unmatched depth and tradition. 🇯🇵
🛒 Purchase Link: Honkarebushi Whole Japanese Katsuobushi Block (Bonito Belly) 200g
Features
- Honkarebushi Grade: Highest quality with multiple mold fermentation cycles for exceptional umami.
- Bonito Belly: Fattier portion delivers richer, deeper flavor.
- Handcrafted in Kagoshima: From Japan's leading production region for authentic taste.
- Fresh Shaving: Whole block allows on-demand flakes for maximum aroma.
- Versatile Use: Essential for dashi, toppings, and seasonings.
Q&A
What is honkarebushi and how does it differ from regular katsuobushi?
Honkarebushi is the finest grade, undergoing multiple (3+) cycles of mold fermentation and sun-drying over 6+ months, resulting in richer umami and aroma compared to standard karebushi or arabushi.
How much dashi can one 200g block make?
A 200g block can produce flakes for several liters of dashi, depending on strength; typically 20-40g flakes per liter for standard ichiban dashi.
Do I need a special tool to use this block?
Yes, a katsuobushi shaver (kezuriki) is recommended for thin, fresh flakes. Alternatives like a microplane can work but may not achieve traditional results.
How should I store the katsuobushi block?
Keep in a cool, dry place away from sunlight. Once opened, store in an airtight container or reseal the vacuum pack to maintain freshness.
Is this block made from the fatty belly part only?
Yes, it's specifically from the bonito belly (harasu), known for higher fat content and more intense, savory flavor.
