The king of katsuobushi, Honkarebushi is made from bonito caught and processed in Kagoshima Prefecture. It starts as Arabushi (smoked and dried bonito) and undergoes repeated application of mold and sun-drying. This time-consuming process concentrates umami and softens the aroma. Suitable for chefs who want a clear, delicate broth with deep, rounded flavor.
Craft classic Japanese dashi—or take it further. Infuse it into consommés where a clean, savory backbone can give your dish an upgrade. Shaving it fresh gives you full control over flake size, aroma, and extraction.
*1 block: Includes 1 Obushi (the back side of the bonito)
*2 blocks: Includes 1 Obushi (the back side of the bonito) and 1 Mebushi (the belly side of the bonito)
