Kagoshima Prefecture is one of Japan’s leading production areas for katsuobushi. The Satsuma-bushi used here is made in Kagoshima and is characterised by a deep umami flavour and a fragrant aroma. It can be used to prepare stock for miso soup, clear soup, and noodle dishes, or sprinkled over okonomiyaki, takoyaki, and yakisoba. It is also well suited as a garnish for chilled tofu, salads, and ohitashi.

How to prepare stock:
1. Place 600 mL of water in a pot and bring to the boil.
2. Reduce to low heat and add 20 g of katsuobushi flakes.
3. After 1 minute, turn off the heat and strain through a sieve.

Keep refrigerated after opening

*Photo for reference only.