Réference : NISKATS-D
Japanese people have developped a culinary culture around fish, especially Katsuobushi.
Katsuobushi is the result of simmering bonito in hot water and then smoking and drying it.
Reduced to fine chips using a traditional grater, Katsuobushi brings delicate, elegant and aromatic taste notes.
“Umami” is naturally present. Katsuobushi is a safe, good, aesthetic, gleaming, greedy and aromatic product.
It sublimes a dish, perks up the taste of a fish, spices up a seafood dish. Katsuobushi will make a plain omelet… so tasty and outstanding.
For Katsuobushi, the only limits of cooking applications are the ones imposed by your imagination.
Japanese people have developped a culinary culture around fish, especially Katsuobushi.
Katsuobushi is the result of simmering bonito in hot water and then smoking and drying it.
