What is KATSUOBUSHI?
KATSUOBUSHI is boiled and smoked bonito fillets.
KATSUOBUSHI is a traditional and indispensable foodstuff in Japanese cuisine. A sprinkle of thinly shaved KATSUOBUSHI makes any dish much more flavorful. Gently boil thin shavings of KATSUOBUSHI in water, and its distinct umami and flavor come out and turn the plain water into a tasty cooking broth.
How to make KATSUOBUSHI
[1] Preparation
The head of a bonito is removed before gutting and cutting into two or four fillets.
[2] Boiling
The fillets are placed in a basket and simmered gently.
They are boiled carefully at low temperatures. High temperatures make the fillets break up.
[3] Smoking
The cooked fillets are then moved into a smoking chamber heated by an underground hearth. What comes out from the process is ARABUSHI.
[4] Quality Inspection
Water quality and quantity is constantly checked.
[5] Delivery
Packed and shipped out.
We have acquired HACCP certification
HACCP (Hazard Analysis and Critical Control Point) is a management measure which standardizes food safety. In this approach the production process is always administered and recorded by scientifically analyzing biological, chemical and physical hazards that might be contained and designing measurements to remove or reduce these risks to a safe level.
PT Nichindo Manado Suisan acquired the HACCP certification in 2010, and we work to manufacture safe products according to this management system.