PROCESSED PRODUCTS
Information on Processed Seafood Products
Processed seafood products
dried bonito flakes
Produced in Taiwan, Indonesia, and China.
It has a smoky aroma, a sweet and clean umami flavor, and a strong, natural fishy scent.
It is widely used in a variety of dishes, including katsuobushi (dried bonito flakes), dashi stock cubes, simmered dishes, and noodle dishes.
It has a smoky aroma, a sweet and clean umami flavor, and a strong, natural fishy scent.
It is widely used in a variety of dishes, including katsuobushi (dried bonito flakes), dashi stock cubes, simmered dishes, and noodle dishes.
Soda-style dashi
Sourced from Taiwan, Indonesia, and China.
Smoked and dried Sōda bonito flakes add depth to dishes with their rich, robust umami flavor and smoky aroma.
They are delicious sprinkled over miso soup, oden, simmered dishes, and soba or udon broth, as well as used as a topping for okonomiyaki.
dried mackerel flakes
Produced in Taiwan, Indonesia, and China.
These smoked and dried mackerel flakes are characterized by their rich, smoky aroma. Their intense umami and the unique sweetness of mackerel add depth to a variety of dishes, including miso soup, dipping sauces for soba and udon, soy sauce ramen, oden, and as a topping for okonomiyaki.
Dried tuna flakes
Produced in Taiwan, Indonesia, and China.
These smoked and dried tuna flakes are characterized by their refined, sweet aroma. They have less acidity than bonito flakes and produce a light yet rich broth, making them a popular choice for clear soups, simmered dishes, and as a topping for home-cooked meals, as well as in high-end Japanese restaurants.
These smoked and dried tuna flakes are characterized by their refined, sweet aroma. They have less acidity than bonito flakes and produce a light yet rich broth, making them a popular choice for clear soups, simmered dishes, and as a topping for home-cooked meals, as well as in high-end Japanese restaurants.
Processed seafood(powder)
Coarse powder
(bonito, mackerel, tuna)
Sourced from Taiwan, Indonesia, and China. No additives.
This coarse powder, made by grinding bonito flakes that have been repeatedly smoked and dried, captures their rich, deep umami and aroma. It is ideal not only as a dashi stock for Japanese cuisine but also as a secret ingredient or topping for a wide variety of dishes.
This coarse powder, made by grinding bonito flakes that have been repeatedly smoked and dried, captures their rich, deep umami and aroma. It is ideal not only as a dashi stock for Japanese cuisine but also as a secret ingredient or topping for a wide variety of dishes.
Fine powder
(bonito, mackerel, tuna)
Sourced from Taiwan, Indonesia, and China. No additives.
This versatile seasoning adds flavor and depth to a variety of dishes—whether used as-is in Japanese dashi or miso soup, as an ingredient in ohitashi, or as a topping for okonomiyaki or yakisoba.
This versatile seasoning adds flavor and depth to a variety of dishes—whether used as-is in Japanese dashi or miso soup, as an ingredient in ohitashi, or as a topping for okonomiyaki or yakisoba.
Processed seafood (dried bonito flakes)
shaved bonito flakes
Sourced from Taiwan, Indonesia, and China.
Its rich aroma and mellow umami flavor add depth and richness to your dishes. You can quickly prepare a refined, light-tasting broth. It’s versatile and can be used in a wide variety of dishes, such as miso soup, simmered dishes, blanched vegetables, and as a topping for chilled tofu.
Its rich aroma and mellow umami flavor add depth and richness to your dishes. You can quickly prepare a refined, light-tasting broth. It’s versatile and can be used in a wide variety of dishes, such as miso soup, simmered dishes, blanched vegetables, and as a topping for chilled tofu.