For more than 300 years, the Makurazaki company has been producing the highest quality katsuobushi using the best ingredients and following the traditional method. In fact, Makurazaki's katsuobushi is also considered the best because it is made in France according to the teachings of artisans on the Satsuma Peninsula in Kagoshima Prefecture, Japan.
What is katsuobushi and how it is made
Katsuobushi is a popular ingredient among Japanese cuisine lovers because it plays a special role by adding umami flavor to traditional dishes. Umami is considered one of the 5 basic flavors along with sweet, sour, salty and bitter. Katsuobushi is made from wild tuna that is cooked and smoked for about 3 months, then dried and thinly sliced.
How to use katsuobushi
Katsuobushi is used as a basic ingredient in the preparation of soups and dashi broth, but it is also used as a condiment to enrich the flavor of many dishes, such as takoyaki and okonomiyaki. The practice of using katsuobushi as a garnish on top of dishes is also widespread, precisely because of its delicate appearance and pink color, but also because when it touches something liquid it begins to move in an elegant dance.
