Wooden barrel-brewed soy sauce and bonito denbu
Luxurious traditional bonito denbu made with soy sauce brewed in wooden barrels
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."
First of all, what exactly is "denbu?" I looked it up and found out that it is a type of tsukudani (food boiled in soy sauce) made by shredding fish meat into small pieces and seasoning it with sugar, soy sauce, mirin, etc. "Sakura denbu" is made using white fish such as sea bream or cod, and is often seasoned with sugar, mirin, sake, and salt, and colored with food coloring.
On the other hand, this "Kioke-Shikomi Soy Sauce Bonito Floss" is brown, as you can see. It may not look very appealing, but we can confidently recommend it!
It is made by Yamayoshi Kunizawa Hyakuma Shoten in Kagoshima Prefecture.
Yamayoshi Kunisawa Hyakuma Shoten is a company with a headquarters and factory in Yamakawa, Ibusuki City, Kagoshima Prefecture, which produces the largest amount of honkarebushi in Japan, approximately 70% of the total, and they are a company that manufactures everything from katsuobushi to bonito packs. Since they manufacture from katsuobushi, they check the condition of the raw material katsuobushi and only shave and process it with satisfaction. They are particular about using katsuobushi caught by single-line fishing, which is now a rare breed, and you can see that they are confident in the taste of their katsuobushi, even from using such simple ingredients.
Key points
1. Luxurious use of traditional wooden barrel-brewed soy sauce . The soy sauce is fermented and aged in wooden barrels that have been passed down for over 100 years, further enhancing the umami of the bonito.
② Carefully selected domestic bonito <br>We mainly use fresh bonito that has a strong umami flavor.
3. Gentle sweetness and rich flavor . A nostalgic Japanese taste that brings out the flavor of the ingredients. Safe for everyone, from children to seniors.
First of all, hot rice
Speaking of denbu, it pairs perfectly with rice. Simply place a generous amount on top of freshly cooked white rice, and the umami flavor and subtle sweetness of the ingredients will fill your mouth, bringing back memories of the past.
It's delicious to eat as is, but my recommendation is to make denbu into ochazuke style. Pouring dashi or tea over it brings out the umami even more, and it has a slightly sweet, comforting, and gentle taste. It's perfect for busy mornings or as a late-night snack. Please give it a try as it's a dish that the whole family can easily enjoy.
A must-try: Cream cheese denbu
The dip I always recommend to my customers is a mixture of cream cheese and denbu. You can adjust the ratio of cream cheese to denbu to your liking. Using more denbu will give it a more Japanese flavor. I like to dip it on vegetable sticks, and, although it may seem a bit unexpected, I also put it on rice with raw egg on top.
You can also use mayonnaise instead of cream cheese for an even easier treat!
For making bento boxes and daily side dishes
Katsuo denbu is very convenient for making bento lunches and everyday side dishes. Simply toss it with boiled vegetables such as broccoli or spinach to add a unique color and depth to your everyday meals.
One of the most popular bento side dishes is the classic tamagoyaki (rolled omelet). All you have to do is mix egg with denbu and fry it. One of the attractions is the mellow aroma of bonito and soy sauce that spreads while it's frying. The rich aroma makes you feel like you're indulging.
Text: Miho Matano (Shokunin Soy Sauce)
Choose options
Search for soy sauce
The starting point for choosing soy sauce
