17 bags of 5.8 g

Full of umami taste. Basic stock made from Dashi and dried mini sardines (Niboshi): getreocknetes concentrate.

Dashi is the Japanese basic stock that is used in a wide variety of dishes. A basic dashi traditionally consists of only three ingredients: water, kombalgae and bonito (smoked, dried and then sliced tuna).

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17 bags of 5.8 g

Full of umami taste. Basic stock made from dashi with an extra amount of dried tuna: dried concentrate,

Dashi is the Japanese basic stock that is used in a wide variety of dishes. A basic dashi traditionally consists of only three ingredients: water, kombalgae and bonito (smoked, dried and then sliced tuna).

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10 sachets of 4 g

Ingredients: Kombu algae, shitake mushrooms.

Full of umami taste. Basic stock made from dashi and shiitake mushrooms: dried concentrate.

Dashi is the Japanese basic stock that is used in a wide variety of dishes. A basic dashi traditionally consists of only three ingredients: water, kombalgae and bonito (smoked, dried and then sliced tuna).

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40 g

WHAT ARE BONITO FLAKES

Bonito flakes are made from a special type of smoked and dried tuna. The bonito reaches a length of up to 1.20 meters and weighs around 60 kilograms. It is mainly caught in the tropical seas. Bonito flakes are called Katsuobushi in Japanese.

HOW ARE BONITO FLAKES MADE 

The method of preparation, which dates back to the seventeenth century, says the following: The tuna is first cooked briefly. After removing the bones, the fish is dried over a wood fire. As a result, it loses about 2/3 of its liquid and is therefore extremely durable. This method gives the bonito its unique taste. After the drying process, the meat is scraped into small flakes - the so-called bonito flakes.

These bonito flakes were produced in Europe based on the Japanese model.

HOW IS KATSUOBUSHI USED

• to prepare a dashi
• as a topping for rice dishes
• to ramen

Note: Itogaki bonito threads, cut even smaller, are particularly suitable as a topping

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500 g

WHAT ARE BONITO FLAKES

Bonito flakes are made from a special type of smoked and dried tuna. The bonito reaches a length of up to 1.20 meters and weighs around 60 kilograms. It is mainly caught in the tropical seas. Bonito flakes are called Katsuobushi in Japanese.

HOW ARE BONITO FLAKES MADE 

The method of preparation, which dates back to the seventeenth century, says the following: The tuna is first cooked briefly. After removing the bones, the fish is dried over a wood fire. As a result, it loses about 2/3 of its liquid and is therefore extremely durable. This method gives the bonito its unique taste. After the drying process, the meat is scraped into small flakes - the so-called bonito flakes.

These bonito flakes were produced in Europe based on the Japanese model.

HOW IS KATSUOBUSHI USED

• to prepare a dashi
• as a topping for rice dishes
• to ramen

Note: Itogaki bonito threads, cut even smaller, are particularly suitable as a topping

For further information please register with us: info@foodconnect.de. An employee will activate your account.

500 g

What is bonito powder?

Bonito powder, like bonito flakes, is made from a special type of smoked and dried tuna (Katsuwonus pelamis). This bonito powder is particularly finely powdered.

How is the powder made?

The method of preparation, which dates back to the seventeenth century, says the following: The tuna is first cooked briefly. After removing the bones, the fish is dried over a wood fire. As a result, it loses about 2/3 of its liquid and is therefore extremely durable. This method gives the bonito its unique taste. After the drying process, the meat is scraped into small flakes - the so-called bonito flakes, or bonito powder is made from it.

The bonito reaches a length of up to 1.20 meters and weighs around 60 kilograms. It is mainly caught in the tropical seas. Bonito flakes are called Katsuobushi in Japanese.

This bonito powder was produced in Europe based on the Japanese model.

How is Katsuobushi powder used?

• to prepare a dashi
• As an ingredient for soups such as ramen, Japanese noodle dishes such as soba and udon
• with fish soups
• as an ingredient for fish sauces

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20 g

Bonito, smoked and dried, then cut into fine strips. The taste is very mild with very little smoke. Can be used as a topping.

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100 g

What is this sardine powder made of?

It consists of 100% dried and then powdered sardines (Engraulis Encrasicolus / Sardina Pilchardus)

How does it taste and what can it be used for?

The sardine powder has a mild typical sardine taste that becomes stronger in aqueous solutions. Sardine powder is used in Japan for dashis or ramen noodle soups, soba and udon noodle dishes. Dried sardines are high in glutamic acid and therefore add umami to them.

Recommended use:

• for Dashi
• for sauces
• for dressings
• as part of a spice mix or spice paste

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1 kg

What is this sardine powder made of?

It consists of 100% dried and then powdered sardines (Engraulis Encrasicolus / Sardina Pilchardus)

How does it taste and what can it be used for?

The sardine powder has a mild typical sardine taste that becomes stronger in aqueous solutions. Sardine powder is used in Japan for dashis or ramen noodle soups, soba and udon noodle dishes. Dried sardines are high in glutamic acid and therefore add umami to them.

Recommended use:

• for Dashi
• for sauces
• for dressings
• as part of a spice mix or spice paste

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100 g

What is this mackerel powder made of?

It consists of 100% dried smoked and then powdered mackerel (Scomber scombrus / colias)

How does it taste and what can it be used for?

The mackerel powder has a distinct, typical greasy mackerel taste with a delicate smoky note. Mackerel powder is used in Japan for dashis or ramen noodle soups, soba and udon noodle dishes. Dried mackerel is high in glutamic acid, so add umami to it.

Recommended use:

• for Dashi
• for sauces
• for dressings
• as part of a spice mix or spice paste

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