Katsuobushi- Ito katsu
Itokatsuo — Thread-Shaved Katsuobushi

Itokatsuo — Thread-Shaved Katsuobushi

$8.90
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Itokatsuo is katsuobushi shaved the long way — into fine, curling threads rather than broad flakes. “Ito” means thread; “katsuo” means bonito. The cut gives it height and air: it holds a three-dimensional tangle on the plate instead of lying flat, and it carries aroma and a clean savory finish in every pinch.

It is made by Futaba, a dashi house in Sanjo, Niigata, founded in 1953. Futaba built its name supplying katsuobushi and dashi to hotels and ryotei across Japan, and now ships to professional kitchens in more than twenty countries. Itokatsuo is cut from honbushi (whole dried, smoked bonito) sourced in Shizuoka and Kagoshima — the heart of Japan’s katsuobushi country.

Ayako, Umami Curator at The House of Umami, visited the Futaba factory in Niigata to see it firsthand. She walked the floor where baskets of Kagoshima honbushi were stacked high, took in the deep smoked aroma, and watched the blocks pass through the shavers. She came back certain this was a katsuobushi worth carrying.

One ingredient, nothing added: bonito and the smoke it was cured with. The thread cut is meant for the plate first. It softens fast against heat and moisture, making it ideal as a finishing garnish rather than for stock. Use it where you want the fish to be seen as well as tasted.

Bonito flakes (katsuobushi), shaved from honbushi cured in Shizuoka and Kagoshima, Japan. One ingredient, no additives. Contains: fish (bonito). Made from fish, so small bones or skin may occasionally be present.

Net Wt. 1.76 oz (50g)

Single bag · Sets of 6
Sets of 6 are available to professional buyers.
For orders larger than 6 bags, please contact us.

Itokatsuo is built for the plate. Scatter it last, off-heat, so the threads keep their height and aroma. The cut wilts and clings the moment it meets steam, fat, or moisture — that movement is the point. Though designed for finishing, it also melts cleanly into hot liquid when you want bonito depth without straining dashi.

Pairing notes
Works with anything that gives the threads a surface to grab: warm rice, soft egg, tofu, grilled vegetables, fatty fish, and broths. Plays cleanly with soy, ponzu, sesame, and dashi-based dressings.

Application by dish
・Chilled tofu and hiyayakko: pile on at the table; finish with soy and grated ginger
・Okonomiyaki, takoyaki, yakisoba: the original use — scatter over the hot surface so the threads dance
・Warm rice and onigiri: fold through finished rice, or pack into a rice ball with a little soy
・Soft egg dishes (tamago, chawanmushi, omelette): crown the dish off-heat; the threads catch on the custard
・Salads and cold vegetables: toss with blanched greens, cabbage, or cucumber as the savory element
・Grilled and roasted vegetables: finish eggplant, asparagus, or mushrooms while still hot
・Noodles (cold soba, udon, ramen): heap on as a finishing topping; it slips into the broth as you eat
・Simmered dishes and ohitashi: mix into the dashi or scatter on top before serving
・Quick dashi: steep briefly in hot water and strain for a light, aromatic broth
・Carpaccio and crudo: a pinch over raw fish with citrus and good oil for a touch of smoke and texture

Store in a cool, dry place away from direct sunlight, heat, and humidity. Reseal tightly after opening; refrigerate or freeze to preserve aroma and texture. Use promptly once opened for the best flavor.

Made from fish — small bones or skin may occasionally be present. Best before: 12 months from production date. No additives.