YAMAKICHI Shredded Dried Ipponzuri Bonito – Honkarebushi (17g)

From Ocean to Flakes, All in One Place
Freshly landed bonito are carefully selected and processed entirely in-house from cutting to the finished product. Skilled artisans handle every step with care, including grading, filleting, simmering, and smoking.

How to Make Dashi
1. Place 500 mL water and about 5 g kombu (not included) in a pot, and leave for about 1 hour.
2. Heat over medium-low heat, and remove the kombu just before boiling.
3. Once it boils, turn off the heat, add about 8 g bonito flakes, and leave for 12 minutes until they sink.
4. Strain through a cloth or fine sieve, and your dashi is ready.

Keep refrigerated after opening

*Photo for reference only.