The Japanese have developed a unique culinary culture around fish, and in particular around Katsuobushi. It has been made by simmering bonito in hot water, then smoking and drying it.
Katsuobushi is a healthy, aesthetic, shiny, delicious and fragrant product.
It makes your dishes sublime, enhances fish, or can easily spice up a seafood dish.
The Katsuobushi will make the simplest omelet tasty and outstanding.
Reduced to fine chips using a traditional grater, Katsuobushi brings aromatic, subtle and elegant flavor notes.
The “Umami” is naturally very present.
Yaizu’s Katsuobushi is sold by the piece
The culinary applications of this product will have no limits, except those imposed by your imagination.
The Katsuobushi grater:
This Katsuobushi grater is very well made for everyday use at home.
It is already adjusted to slice very fine chips.
When you start to grate your Katsuobushi, the outside is still quite hard and dusty. This powder is perfect for seasoning broths, pasta, rice, vegetables.
As soon as the soft part is reached, the chips are formed.