This topping is made by slowly simmering shaved katsuo (bonito) from line-caught, fully matured fillets produced in Kagoshima. The bonito is cooked with naturally brewed soy sauce and sugar, then enriched with kelp and shiitake mushroom to add depth and texture. Enjoy its gentle sweetness and savoury aroma over freshly cooked rice.

Keep refrigerated after opening

*Photo for reference only.