Thick bonito flakes 1kg

Thick-cut katsuobushi — atsukkezuri — gives a longer, slower extraction than fine shavings, producing a dashi with pronounced smokiness and body. Simmer for eight to ten minutes in water just below the boil, strain, and use as the base for a robust noodle broth or a braising liquid for daikon.

• Origin—
• Format1kg
• Lead timeShips in 1–2 days
• PaymentBank transfer or secure link
• ShippingCold-packed, tracked, EU-wide