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Dried bonito chips - KATSUOBUSHI USUKEZURI
Dried bonito chips - KATSUOBUSHI USUKEZURI
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DELIVERY AND RETURNS
Delivery delay :
1 to 3 working days for France, Belgium and Switzerland.
3-5 working days for other countries in Germany, Italy, Spain, United Kingdom, Netherlands, Denmark and Austria
3-5 business days for other countries via DHL
This item is shipped from our warehouse in France.
You can return or exchange an item within 14 days of receiving your order. For more information, see our Return Policy
Technical Data
| Capacity | 40 g |
|---|---|
| Product origin | Made in France |
| Energy | 1,360 kJ/321 kcal |
| Fat | 3,5 g |
| Carbohydrates | 0 g |
| wich Sugars | 0 g |
| Protein | 72 g |
| Salt | 2,2 g |
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Dried bonito chips - KATSUOBUSHI USUKEZURI
Dried and smoked bonito is very famous for its use in dashi, the basic Japanese broth, but it will enhance the flavor of many dishes, whether in soups like miso soup or noodle soups, garnished in onigiris (rice balls). When bonito chips are added as a garnish to a hot dish, the heat causes the strips to dance; this is why the garnish of katsuobushi is also called "dancing fish".
Preparation tips (500 ml dashi / broth):
1. Boil 500 ml of water in a saucepan.
2. Add 20 g of Katsuobushi (dried and smoked bonito).
3. After 1-2 minutes, when the pieces of bonito flow into the bottom of the pan, put a paper towel in a colander placed on a bowl. Filter the broth gently.
4. The broth can be used for Miso soup or noodle soup, etc.
* Adjust the amount of water according to your preferences. * Beware of the risk of burns with boiling water. * May contain traces of edges.
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