Katsuobushi (smoked and dried Skipjack Tuna), Niboshi (dried sardines) and Konbu (dried kelp) are finely ground and seasoned with salt. Adding some hot water to it to make a flavourful Dashi. But we think it’s best use is as an Umami-rich alternative to salt, or as a secret ingredient in adding depth to your sauces and braises.
Yamaki Jozo is one of Japan’s most respected fermentation houses and the largest one using whole Japanese organic soy beans. It was founded in 1902 and is still run by the family. Preserving Japanese food culture and the environment is at the heart of everything they do. Fermentation is done according to the season and by traditional methods. At Yamaki Jozo, the ingredients are 100% Japanese, cultivated with respect for the environment, without pesticides, chemical fertilizers or herbicides, in order to preserve the traditional Japanese taste and support the organic or sustainable agriculture of the country. The ingredients grown by their organic production organization MAMETARO has been active for more than sixty years in Japan and is recognized as a pioneer in the field. In addition, the water used in their confections is local (it springs from the top of the mountain facing the company), called "Kamiizumi-sui" or divine spring water (God Spring Water).
Size | 100g
Origin | Saitama prefecture, Japan