Wooden barrel-brewed soy sauce and bonito denbu

Wooden barrel-brewed soy sauce and bonito denbu

The raw material is line-caught bonito landed in Kagoshima Prefecture, and the Satsuma Honkarebushi (dried bonito flakes) that have been carefully crafted by a bonito craftsman (a bonito flakes craftsman) are shaved, brewed in a wooden barrel, and brewed with honjozo soy sauce and island sugar. The resulting moist furikake is then slowly simmered with fragrant Yatsushiro green laver. (Volume: 40g)

Ingredients: Dried bonito (produced in Kagoshima Prefecture), soy sauce, sugar, green laver, (contains wheat and soybeans)

Shokunin Shoyu No. 3092

First of all, what is denbu?

When most people hear the word "denbu," they probably think of the cute pink "sakura denbu." But what exactly is "denbu"? After researching, I discovered that it is a type of tsukudani made by shredding fish meat and seasoning it with sugar, soy sauce, mirin, and other ingredients. "Sakura denbu" is often made using white fish such as sea bream or cod, seasoned with sugar, mirin, sake, and salt, and colored with food coloring.
On the other hand, this "Katsuo Denbu in Soy Sauce Prepared in a Wooden Barrel" is brown as you can see. It may not look very appealing, but I can confidently recommend it!

It is made by Yamayoshi Kunizawa Hyakuma Shoten in Kagoshima Prefecture.

Yamayoshi Kunisawa Hyakuma Shoten is the number one producer of Honkarebushi in Japan, producing about 70% of the national total, with its headquarters and factory in Yamakawa, Ibusuki City, Kagoshima Prefecture. The company manufactures everything from dried bonito flakes to bonito packs. Since they start from dried bonito, they check the condition of the raw bonito and only shave and process it if they are satisfied with it. They are particular about using bonito caught by line fishing, which is now a rare breed, and even the super simple ingredients show their confidence in the taste of the bonito.

First of all, hot rice

Denbu is a staple food for rice. Of course, you can eat it on top of hot rice, but I like to enjoy it as ochazuke. The slightly sweet broth is delicious.

A must-try cream cheese denbu

The dip I always recommend to my customers is a mixture of cream cheese and denbu. You can choose the ratio of cream cheese to denbu to your liking. The more denbu you use, the more Japanese-style it will be. I also put it on vegetable sticks, and, although it may be a little surprising, I also put it on rice with raw egg on top.

It's also convenient for lunch boxes.

Simply mix it with boiled vegetables such as broccoli or spinach and it will come in handy as a side dish for your regular dinner table or as an item in your lunch box.
A popular side dish in bento boxes is the classic tamagoyaki (rolled egg omelet). All you have to do is mix eggs with denbu and fry them. It smells amazing when it's frying, and that rich aroma makes you feel like you're eating something luxurious.