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Bonito flakes - Katsuobushi Makurazaki France 100g


16,50 € tax incl.

Description: Dried bonito, also known by its Japanese name katsuobushi, is one of the essential ingredients for traditional Japanese cuisine, washoku. The bonito used to make these bonito flakes is fished in the Pacific Ocean then smoked and heat dried with wood chips in Concarneau, Bretagne, following Japanese traditional katsuobushi making.

Flavor: Bonito flakes are rich in inosinate which gives them their powerful umami flavor and adds a deep and round flavor to ingredients they are paired with.

Use: To make a dashi broth infuse 20g of bonito flakes in 500ml of hot water for 3 to 5 minutes and filter the broth. You can also use these flakes to make savory preparations such as a quiche, use them as a topping or a final touch on rice, a salad, crudités, tapas, a pizza or vegetables. 

Ingredients: Skipjack tuna 100%

Allergens: Bonito

Preservation: Keep in a dry and cool place, away from light. Keep refrigerated and consume soon after opening.

Origin: France

Shelf life: 18 months

Container: Plastic bag

Also available in 20g (reference 713) and 500g (reference 715)

Makurazaki France Katsuobushi emerged in 2013, intending to spread dashi authentic flavor through Europe where finding high-quality bonito can be challenging. Makurazaki city is known for its three centuries-long history and craftsmanship regarding bonito. Together with the seafood transformation Cooperative of Makurazaki, the undeniable capital city of katsuobushi, ten companies joined forces to achieve the Makurazaki France Katsuobushi project. This project has set sail to Concarneau beaches in Brittany because of the similarities of its harbor with Makurazaki one. Despite difficulties regarding regulations, Makurazaki France Katsuobushi learned to adapt their production methods to stay faithful to the dried bonito Japanese traditional way of production while following European regulations. Besides simplifying access to authentic bonito to the world, Makurazaki France Katsuobushi also wishes to spread the use of katsuobushi in local cuisine worldwide. 

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