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Freshly landed bonito are carefully selected and processed entirely in-house from cutting to the finished product. Skilled artisans handle every step with precision, including grading, filleting, simmering, and smoking.
Enjoy bonito flakes sprinkled over rice with a dash of soy sauce, or use them as a topping to finish your dishes.
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.
