Tasty Japanese Seasoning Tokusen Katsuo Furidashi Pack of 30 seafood wholesale,Japan price supplier

Tasty Japanese Seasoning Tokusen Katsuo Furidashi Pack of 30 seafood wholesale

 

 

This is a teabag-type dashi that is made from the select ingredients

of Honkare bonito flakes (produced in Yaizu),

small dried sardines (produced in Kumamoto),

Kare mackerel flakes (produced in Yaizu),

and Rishiri konbu (produced in Hokkaido).

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Made using bonito that is caught in Yaizu. Honkare bushi is made

by repeating the mold application process, which enhances the

aroma and flavor of the bonito, three times.

 

Urume sardines that are not gutted are used.

The unique bitterness from the intestines causes the dried sardines

to add depth and a rich flavor to the dashi stock.  

 

To create a rich, deep flavor, we use mackerel from Yaizu

with the head and guts removed.

 

We use fragrant, Koshin shiitake mushrooms with caps 80% open,

grown in unprocessed wood in Miyazaki.

 

Out of the many varieties of konbu, this one is especially good

for dashi. We use a natural variety that contains a high level of

glutamine acid and takes two years to grow fully. 

 

This is dashi stock in an easy-to-use teabag.

The teabags can also be opened and the contents can be used

in dishes such as fried rice and Dumpling fillings.

 

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Place 1 teabag and 600 ml of water in a pan and turn on the heat.

Bring to a boil and cook for 1 to 2 minutes, then remove the teabag.

This is an example of a dish that uses Katsuo Furidashi.

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With our rich experience and track record as a food

OEM manufacturer, we work on the development of new products

every day. In the laboratory, which is the starting point of

our product development, we utilize a variety of testing facilities

and produce samples before creating our products.

 

In order to consistently provide high-quality products ,

we use oscillating wind sorters to remove contaminants,

and implement visual inspection by designated staff.

 

We heat and pressurize the ingredients.

Through this process, the moisture in the ingredients expands

and pushes out the ingredient structure. 

 

 

It is processed into granules that are easy to use, k eeping the flavor

and  aroma of the ingredients intact.

 

The tsukudani, which is a traditional Japanese dish, gains its

rich flavor from the addition of the sweetness and saltiness of

sugar and soy sauce.

Since it requires delicate regulation of heat and cooking time,

we have a special stewing pot for this purpose at our company.

 

Products that need their moisture levels adjusted are spread out

on plastic baskets and dried in a drying room.