Atsukezuri Katsuobushi, Bonito Slices - 1kg
Thick slices of dried, fermented and smoked Skipjack tuna (Katsuwonus pelamis) for creating dashi stock as a base for any dish that requires an umami rich, smoked fish flavour. Â
Commonly used to create a base for miso soup and noodles dishes like Udon, Soba and Ramen, Atsukezuri can also be chopped and added to fish and pasta dishes.  Laden with amino acids Atsukezuri was the travelling snack of Samurai warriors who ate it like biltong, or jerky, enjoying its satisfyingly chewy texture.
Available in 1kg
Store in a cool, dark place.Â
Atsukezuri Katsuobushi, Bonito Slices - 1kg
Thick slices of dried, fermented and smoked Skipjack tuna (Katsuwonus pelamis) for creating dashi stock as a base for any dish that requires an umami rich, smoked fish flavour. Â
Commonly used to create a base for miso soup and noodles dishes like Udon, Soba and Ramen, Atsukezuri can also be chopped and added to fish and pasta dishes.  Laden with amino acids Atsukezuri was the travelling snack of Samurai warriors who ate it like biltong, or jerky, enjoying its satisfyingly chewy texture.
Available in 1kg
Store in a cool, dark place.Â
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Description
Thick slices of dried, fermented and smoked Skipjack tuna (Katsuwonus pelamis) for creating dashi stock as a base for any dish that requires an umami rich, smoked fish flavour. Â
Commonly used to create a base for miso soup and noodles dishes like Udon, Soba and Ramen, Atsukezuri can also be chopped and added to fish and pasta dishes.  Laden with amino acids Atsukezuri was the travelling snack of Samurai warriors who ate it like biltong, or jerky, enjoying its satisfyingly chewy texture.
Available in 1kg
Store in a cool, dark place.Â
