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Wadakyu Katsuobushi, Dried Bonito Flakes Standard 40g
Wadakyu Katsuobushi, Dried Bonito Flakes Standard 40g
- High-quality dried bonito flakes for authentic Japanese flavor.
- 40g pack, ideal for soups, broths, and seasoning various dishes.
- Light and delicate texture that enhances umami taste.
- Perfect for making dashi stock or as a topping for okonomiyaki and takoyaki.
- Conveniently packaged to maintain freshness and aroma.
Unleash the flavor of Japan & Korea: Wadakyu Katsuobushi, Dried Bonito Flakes Standard 40g!
Fine Flakes for Maximum Flavor
This 40g package contains finely shaved Katsuobushi, or dried bonito flakes. The flakes are thin and light, allowing them to release their rich flavor quickly when steeped in hot water. This quality makes them highly efficient for use in making Dashi (Japanese stock), which forms the essential savory foundation for many traditional Japanese dishes.The Essence of Japanese Umami
Katsuobushi is the defining component for the savory, deeply satisfying flavor known as Umami. The flakes offer a robust, concentrated smoky and slightly sweet profile derived from the dried and fermented bonito. This distinct, clean taste is fundamental to authentic Japanese cuisine, providing depth without adding excessive salt or fat.How to Enjoy
These bonito flakes have two main uses. Firstly, they are indispensable for creating Dashi: steep the flakes in hot water for a short time and strain. Secondly, they serve as a flavorful, visually appealing topping. Sprinkle a generous amount over Okonomiyaki, Takoyaki, or chilled tofu (Hiyayakko) where the warmth of the food causes the flakes to gently "dance" and release their aroma.Product description created with the help of AI and reviewed by our team.
Best Before, Important Information
MHD: 30.04.2027
Product packaging, specifications, best-before date (MHD), and price are subject to change without prior notice. All information regarding the products on our website is provided for informational purposes only. The product description was created using AI tools and was carefully reviewed and approved by our editorial team before publication. Please always read the package inserts, warnings, and instructions supplied with the product before use.
Nutrition & Ingredients
| Energy | 1563 kJ / 369 kcal |
| Fat - of which saturated |
5.2g 1.7g |
| Corbohydrate - of which sugar |
<0.1g <0.1g |
| Protein | 80.6g |
| Natrium (Salt) | 2.8g |
SKIPJACK TUNA (Katsuwonus pelamis) 100% (FISH), smoked over beech, oak, alder.
Details & Importer
Manufacturer: Wadakyu
SSP Konsumgüter Trade & Consult GmbHPhilipp-Reis-Straße 15 B3/B463128 DietzenbachDeutschland
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Frequently asked questions
What is the optimal ratio of Wadakyu Katsuobushi to water for making a standard dashi stock?
For a rich, standard dashi, use 10 grams of katsuobushi flakes per 500 milliliters of water. Steep the flakes after the water has reached boiling and been removed from heat.
Should I add these bonito flakes to takoyaki or okonomiyaki before or after they finish cooking to achieve the signature dancing effect?
Add the flakes immediately after the takoyaki or okonomiyaki is plated and sauced. The residual heat will cause the thin flakes to flutter, enhancing aroma and presentation.
How does using Wadakyu Katsuobushi flakes differ from using specialized dashi packs for intensifying the flavor of miso soup?
Using the flakes directly allows for a fresher, more immediate umami and smokiness compared to the milder, more rounded flavor from pre-portioned dashi packs which often contain added ingredients.
How does the standard cut of these 40g katsuobushi flakes differ in function from thicker cut Atsonuri bonito flakes?
The standard thin cut is versatile, suitable for both dashi making and topping use. Thicker Atsonuri flakes are specifically designed for brewing a deeper, more robust, and less cloudy dashi stock but are not ideal for toppings.
When making dashi, is it better to boil the katsuobushi aggressively or simply steep it off the heat?
Steeping the flakes off the heat for 30 to 60 seconds is preferred. Boiling the flakes aggressively risks extracting bitterness and results in a cloudy, less desirable stock.
FAQ Note: Content combines real customer questions and AI topics. All answers are verified by our Content Team.
