“Your cooking will be changed.” How many different types of dashi have you enjoyed until you reached the current dashi? Please give it a try first. You can enjoy the deliciousness of katsuobushi that has been roasted and shaved. This is specifically to extract “dashi.”

“Please enjoy a robust dashi.” The red meat portions allow you to extract a robust dashi. We used auxis from Tosashimizu, Kochi, which has been used since the olden days. You can use it for “soba dashi.”

“This will make your dashi more robust.” These thick mackerel shavings, which use mackerel from Japan, are shaved “specifically to extract dashi.” These shavings will make your dashi more rich and robust. The dashi can be used for noodle broth and mixed dashi.

“Please enjoy the rich flavor of fermented auxis bushi.” These thick fermented auxis shavings have a dark color and produce a rich dashi. You can savor a robust dashi for soba by mixing these shavings with mackerel.

“Please savor the true flavor of Japan.” These thick honkarebushi shavings represent authentic katsuobushi that has long been loved. To produce these shavings, honkarebushi, which has been mold-fermented, is shaved “specifically to extract dashi.” You can savor the true flavor of Japan. The dashi extracted is simple, elegant, and smooth.

“Please use these shavings at a soba restaurant.” For thick fermented mackerel shavings, we mold-fermented mackerel from Japan. With these shavings, you can extract a rich dashi that will not be overpowered by koikuchi soy sauce. Mixed dashi using fermented auxis and fermented mackerel is common among soba restaurants in Japan.

These thick mixed shavings are actually used by a famous soba restaurant in the Kanto region. Fermented auxis bushi from Tosa is mixed with the deliciousness of skipjack tuna and mackerel bushi to extract dashi for soba.If you use these shavings in your cuisine, you can add elegance to a robust dash.

After roasting katsuobushi with far infrared rays, we shave it right away to seal the flavor. When you extract dashi from these shavings, you can sense a richness and umami, while enjoying the unique flavor of katsuobushi. This is a masterpiece recommended for extracting dashi from katsuobushi. 200g type.

Medium thick round herring shavings are used to extract dashi, mainly for noodles such as udon from Kagawa prefecture, in the Kansai region of Japan. As the extracted dashi does not have much of the distinct fishy aroma and has a beautiful transparent color, it has a rich, elegant aroma.

We mixed katsuobushi, auxis bushi, and mackerel bushi. We added auxis, which contains a lot of red meat and leaves a strong aftertaste, and mackerel, which has a unique scent and flavor, to the flavor of dashi extracted from katsuobushi. These shavings are perfect for extracting dashi for soba.