Hongare-katsuobushi (fermented dried skipjack tuna) flakes

Ninben has been in business for over 320 years since its establishment in 1699, focusing on katsuobushi (dried skipjack tuna).

We have continued to do business in Nihonbashi, Tokyo, especially focusing on "Hongare-katsuobushi (fermented dried skipjack tuna)", which is said to have been established in the late Edo period. Hongare-katsuobushi is a top-quality product that has been aged over four times through repeated molding and drying in the sun.

In our long history, Ninben has created many groundbreaking products that have changed the industry's common sense, such as "Tsuyu-no-moto", which makes it easy to add the genuine taste of katsuobushi (dried skipjack tuna) to dishes, and "Fresh Pack", which allows you to enjoy the taste of freshly shaved katsuobushi (dried skipjack tuna) flakes.

We hope to continue to pass on the katsuobushi (dried skipjack tuna) that support Japanese food culture to future generations and spread the taste of dashi throughout the world.

Hongare-katsuobushi (fermented dried skipjack tuna) flakes

This is a combination of an individually packaged shaved hongare-katsuobushi (fermented dried skipjack tuna) flakes made using the traditional method and skilled techniques handed down from the Edo period, and a dashi pack that allows you to enjoy the aroma and umami of the ingredients.

Hongare-katsuobushi is the highest grade of dried skipjack tuna, which the process of molding and sun-drying is repeated over four times, and taking six months to finish.

Two types of dashi packs are in it: "katsuobushi (dried skipjack tuna)" and "katsuobushi (dried skipjack tuna and kelp".

You can easily make authentic dashi just boiling it in boiling water.

Please enjoy "katsuobushi (dried skipjack tuna)", a traditional Japanese food, and "dashi", the basis of Japanese cuisine made from katsuobushi (dried skipjack tuna).