Katsuo dashi (bonito soup stock), made from shaved katsuobushi (smoked and dried bonito), is the foundation of Japanese cuisine containing umami flavors.
Since the company's founding in 1917, Yamaki Company, based in Ehime Prefecture, has focused on producing the highest quality katsuobushi, aiming to hold true to Japanese culinary tradition.
Traditionally, katsuobushi is combined with kombu to create basic dashi (soup stock), called Awase Dashi. It is used as a foundation for many Japanese dishes. Please check out our Rishiri Kombu by Uneno here: Rishiri Kombu by Uneno.
Basic Katsuo Dashi (suggested by Yamaki)
Yields 2 - 3 servings
In a donabe or sauce pan, bring 2 3/4 cups of water to a boil.
Add 2 tablespoons of cold water.
Add 1/4 of the package (0.7 oz). Lower heat to a low simmer for 1 - 2 min.
Turn off the heat. Remove the hanakatsuo with skimmer ladle or filter through a paper towel or coffee filter.