Katsuobushi are dried, fermented and smoked bonito extracts used both to prepare dashi broth and as a filling or sprinkled on top of takoyaki or okonomiyaki.
There are two types of katsuobushi: one in a thicker format, which is usually used for dashi broth, and the other, in a thinner format, with smaller shavings, which is used to fill onigin or sprinkled on top in dishes. rice, takoyaki (octopus) or okonomiyaki (Japanese cake). In the case of this product it is hanakatsuo, the thinnest and thinnest but it is also used to prepare dashi if we do not want to use the bonito extract or dashimo-moto
In 20g format, consult HORECA format up to 300g
Nutritional Information per 100g : 351 kcal • Fats: 3.2g - Saturated: 0g • Carbohydrates: 0.4g - Sugars: 0g • Proteins: 75.7g • Salt: 1.2g.
