Tamashii thin smoked bonito flakes — 50g

50g of aidachi arabushi shaved into large, thin flakes. Ideal for topping dishes or making dashi.

For the first dashi, make kombu stock, add the flakes just before boiling, then remove them promptly. Enjoy a clear stock with smoky aroma and robust bonito depth. For a second stock, a 1–2 minute extraction should keep harshness lower than with typical arabushi. Good for miso soup and strongly flavored dishes; adjust heat and time to taste.

About aidachi arabushi Katsuobushi comes in two main styles: arabushi, finished by smoking, and karebushi, further fermented and matured with a mold culture. Our aidachi arabushi uses a now-uncommon traditional cut: the fish is filleted, then divided into four blocks. It has a pronounced smoky aroma and a rich, robust bonito flavor.

The name “Tamashii no Katsuobushi” (bonito with soul) and the label calligraphy were created by Hideki Kuriyama, CBO of the Hokkaido Nippon-Ham Fighters. His message: “Katsuobushi born from Japan’s finest craftsmanship. Yusuke Sezaki has devoted his life to it and poured his soul into this exceptional bonito. I want as many people as possible, not just me, to taste it!”