Hanakatsuo Dried Bonito Flakes (Thin Wide Shave)

Hanakatsuo Dried Bonito Flakes (Thin Wide Shave)
Premium Grade from Makurazaki, Kagoshima

Hanakatsuo (literally “flower bonito”) refers to thin, wide shavings of dried bonito that are light and delicate—named for their resemblance to flower petals as they flutter when sprinkled over hot dishes. This premium-grade katsuobushi is made from dried, fermented, and smoked bonito (skipjack tuna) and offers a clean yet deep umami flavor with a beautifully refined aroma.

Produced by Matoba Suisan, a long-established katsuobushi maker in Makurazaki, Kagoshima—Japan’s most renowned region for high-quality katsuobushi—each batch is crafted through a meticulous process of simmering, smoking, sun-drying, and fermenting. The result is an exceptional ingredient for both traditional and modern cooking.

While this thin wide shave is especially suited for making dashi (Japanese soup stock), it’s also wonderful as a topping for rice, tofu, okonomiyaki, salad, or other dishes. Traditionally, katsuobushi is combined with kombu to create Awase Dashi, the foundation of many Japanese recipes. Please check out our Rishiri Kombu by Uneno here: Rishiri Kombu by Uneno.

Basic Katsuo Dashi

Yields 2 - 3 servings

1. In a donabe or sauce pan, bring 2 3/4 cups of water to a boil.
2. Add 2 tablespoons of cold water.
3. Add 1/4 of the package (0.7 oz). Lower heat to a low simmer for 1 - 2 min. 
4. Turn off the heat. Remove the hanakatsuo with skimmer ladle or filter through a paper towel or coffee filter.

Mrs. Donabe's Recipe Suggestions

Kombu & Katsuobushi Dashi (Basic Japanese Stock)
Simmered Bamboo Shoots in Dashi Broth
Grilled Okra with Smoked Soy Sauce
Chilled Tofu with Condiments
Homemade Tofu
Oyster Sauce Flavored Steam-Fry Pork Yakisoba Noodle
Tuna Hot Pot
Salmon and Daikon in Garlic Butter Miso Sauce
Cold Udon with Sesame Soymilk Sauce
Scallop Hot Pot in Miso Broth
Beef Rice
Cold Noodle with Soy Dipping Sauce
Nabeyaki Udon
Shirodashi Pork Meatball Hot Pot

• Net weight: 2.5 oz | 70 g
• Ingredients: Katsuobushi (smoked and dried skipjack tuna)
• Producer: Matoba Suisan (Kagoshima, Japan)
• Product of Japan
  

Usage & Care

• Store in a cool, dark place (tightly seal the package). Refrigerate after opening.

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International Orders

• This item is not available to ship outside of the US.
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