Whole Katsuobushi (250-280g) new arrivals Simply add to vinaigrettes and

Simply add to vinaigrettes and serve with your favorite salads

salted sake (salt

thus the rice grain will release less starch during cooking and will increase liquid absorbtion

fruity aroma and balanced salinity

5 cups water (for cooking the sushi rice

Whole Katsuobushi (250-280g) new arrivals Simply add to vinaigrettes andKatsuobushi is a dried fermented fish rock made from skipjack tuna (Katsuwonus pelamis) called Katsuo in Japanese. This ingredient is in almost every Japanese dish. Make fresh bonito flakes whenever you want Directly from Kagoshima Japan Full flavor and rich texture for making the most exquisite "Dashi"