Hongarebushi are Skipjack tuna fillets that are fermented, moulded and sun-dried over the course of six months.
Shaved from the whole fermented honkarebushi. Much more aromatic and full of flavour compared to the majority of shaved Katsuobushi available in the market which are only smoked. This is more convenient as the shaving has been done for you.
Paired with konbu, makes a subtle dashi (broth). Also brilliant as generous garnish to boiled vegetables or tossed with Japanese-style pickles.