2 Year Aged Katsuobushi (Bonito Flakes)

Highlights Staple ingredient in Japanese cuisine Perfect for making dashi or garnishing your favorite dishes Dry-aged for 2 years to create a concentrated umami flavor A labor of love, these 2-year aged katsuobushi are carefully dry-aged in Marusayafs closely monitored warehouses to ensure the best possible quality. The dry-aging process evaporates the fishfs water content and breaks down fats, creating a refined flavor. When thinly shaved into flakes, these katsuobushi have a melt-in-your-mouth texture and can be used as a garnish or to make beautifully clear dashi broths.