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katsuobushi

Ice cream with Japanese dashi kelp stock shocks us enough to try it【Taste test】

A combination we’d never imagined, but is it one we’ll want to forget?

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We made three kinds of hassle-free dashi soup stock using the handily microwavable Dashi Pot

This simple device could change your Japanese cooking routine forever.

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It looks like a block of wood, but that’s one of Japanese cooking’s most important ingredients

Mr. Sato tries his hand at grating his own katsuobushi, and explains why you should too.

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Turn a cheap ice cream into a luxury dessert with katsuobushi bonito fish flakes

This surprising recipe creates a richer, more flavourful bowl of ice cream.

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You can make a knife (yes, a knife) out of Japanese dried fish【Video】

Most people know katsuobushi as a bonito flake seasoning, but it can also be a blade.

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Takoyaki store in Tsukiji serves up dried bonito flakes even bigger than the octopus balls

The generous servings of dried bonito flakes lift this dish to the next level.

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New traditional rice topping selling well, but at 10,000 yen a pop it doesn’t take much

Toppings and seasonings have an often overlooked power to completely make or break the overall taste of a dish. And yet, many of them can be found at prices under 100 yen (US$1). Why is something so important to your meal’s flavor made and sold so cheaply?

Back in 2013 Kobayashi Shokuin, decided to buck that trend and came out with a luxury furikake (dried condiment) that sells for the premium price of two 30g (1oz) cans for 10,000 yen ($100). Much to their delight, the response has been great and people have been buying up this Kuchi Doke at an increasing rate despite its exorbitant price.

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