Classic Bushi — KOHANA small bonito flakes / 70g
Classic Bushi — KOHANA small bonito flakes / 70g
JPY￥1,800≈ CA$16.20
70g of thinly shaved Classic Bushi for topping dishes or making dashi. Very dry, hard honkarebushi may break into smaller pieces as it is shaved. As moisture and fat are removed and umami concentrates, this is more likely to happen. KOHANA means “little flowers”: these small flakes mix easily with food and open like wildflowers on the plate.
For dashi, first make a kombu stock, then add these bonito flakes and simmer gently for 5–10 minutes, or turn off the heat and steep for about 10 minutes. Adjust the time and heat to taste.
About Classic Bushi Honkarebushi is made by repeatedly cultivating a beneficial mold on smoked bonito and drying it in the sun. During every mold-cultivation stage, we play Mozart in the curing storehouse, hoping to encourage the culture. Classic Bushi combines this tradition with the time and care of our classic production methods.
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