Golden Bonito Flakes - Belly Flakes, 220g - Mold-aged, Fermented, Aged for 6+ Months, Sun-dried - Premium Quality
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Bakan (roasting) imparts aroma to the bonito flakes, prevents lipid oxidation, and acts as a preservative. This process involves multiple smoking stages and takes over a month.
Ibusuki City's Yamakawa Port in Kagoshima Prefecture, renowned for being Number One in Japan for bonito flake production, accounts for 70% of the national production of the highest grade Honkarebushi. Located there is Kanenishi Co., Ltd., with over 80 years of history and tradition, inheriting time-honored techniques.
A special delicacy with the original umami and abundant nutrients of bonito tightly condensed! It is characterized by its elegant aroma that spreads in your mouth and its gentle texture.
Winner of the highest award for bonito flake products, the Minister of Agriculture, Forestry and Fisheries Award.
Through numerous additional processes beyond Arabushi, molding with mold and sun-drying are repeatedly performed over time. The mold absorbs excess moisture from the bonito flakes, transforming them into a fermented food. It takes over half a year to become the high-grade bonito flake known as Honkarebushi.
Top-tier dedicated craftsmen perform their best work on-site to produce bonito flakes, taking over 6 months of meticulous effort.
[No Chemical Seasonings Used] Kanenishi's bonito flakes are manufactured using only natural ingredients, without any chemical seasonings. The rich natural umami of these bonito flakes can be safely enjoyed by children.
[Bonito Flakes are Rich in Nutrients] Generally, bonito flakes contain essential amino acids, EPA, DHA, and vitamins, which are indispensable for life. Bonito flakes, when shaved or powdered, can be easily consumed by simply sprinkling them on dishes, making it recommended to eat them daily.
Contents: 1 Hara-bushi (belly piece) approximately 220g (with a margin of error of about 5 grams)
Expiration Date: 2027.4.11
Bakan (roasting) imparts aroma to the bonito flakes, prevents lipid oxidation, and acts as a preservative. This process involves multiple smoking stages and takes over a month.
Ibusuki City's Yamakawa Port in Kagoshima Prefecture, renowned for being Number One in Japan for bonito flake production, accounts for 70% of the national production of the highest grade Honkarebushi. Located there is Kanenishi Co., Ltd., with over 80 years of history and tradition, inheriting time-honored techniques.
A special delicacy with the original umami and abundant nutrients of bonito tightly condensed! It is characterized by its elegant aroma that spreads in your mouth and its gentle texture.
Winner of the highest award for bonito flake products, the Minister of Agriculture, Forestry and Fisheries Award.
Through numerous additional processes beyond Arabushi, molding with mold and sun-drying are repeatedly performed over time. The mold absorbs excess moisture from the bonito flakes, transforming them into a fermented food. It takes over half a year to become the high-grade bonito flake known as Honkarebushi.
Top-tier dedicated craftsmen perform their best work on-site to produce bonito flakes, taking over 6 months of meticulous effort.
[No Chemical Seasonings Used] Kanenishi's bonito flakes are manufactured using only natural ingredients, without any chemical seasonings. The rich natural umami of these bonito flakes can be safely enjoyed by children.
[Bonito Flakes are Rich in Nutrients] Generally, bonito flakes contain essential amino acids, EPA, DHA, and vitamins, which are indispensable for life. Bonito flakes, when shaved or powdered, can be easily consumed by simply sprinkling them on dishes, making it recommended to eat them daily.
Contents: 1 Hara-bushi (belly piece) approximately 220g (with a margin of error of about 5 grams)
Expiration Date: 2027.4.11
Category
Processed Seafood
Condition
New/unused
Shipping
Included in price (by seller)
From
Kagoshima
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