Hana Tsuruta is a bonito, a boneless "Arafushi" which is not mildewed like the book's dead (honorobushi).
It features bonito bonito and smell with smoke (kun). There is no recipe that exceeds the material. For delicious dishes please use good quality material.
After taking the soup, put it in an ice machine and freeze it, it will be saved and it will be ready for use.
Bonorice soup dressing
Unlike the present blight, the flower bonito case is the best soup stock.
If you want to use it for the second time, please put a suitable amount of bonito. ① 15 to 20 g in 1 liter of water, add flower bonito in boiling water. ② Please stop the fire and strain it once it is boiled down again. ※ Please do not pick out for a long time. Egmi, bitterness and others are likely to come out.
Konbu and bonito soup stocks
Konbu and bonito soup stock can be used for every dish. ① 10 g of kelp is added to 1 liter of water and the water is drained overnight. (One night is basic, it can be pickled at the shortest for 2 hours.) ② Place the water pan out the fire and pull out the kombu before boiling. It is the secret of the taste of kelp soup that brings out the taste slowly with medium and low heat. ③ Once boiled, add bonito to medium heat. Bonorrhea is 15 to 20 g per liter (If it is shaved, it is possible for half of it) ④ After simmering with medium and low heat for about 2 to 5 minutes, strain it.
Storage method after opening
In order to enjoy deliciousness, it is ideal to completely use up after opening, but if it can not be used up, frozen storage by pulling air out of the bag. As time goes by, quality deteriorates. Please use after opening as soon as possible.
What is a bonito whale shop Taiko
The middle period of the Edo period, a peaceful era continued for a long time and widely spread "soup / soup" culture to the common people. When the current Tsukiji fish bank was at the Nihonbashi, good quality kelp was produced in Osaka, good quality bonbons gathered in Tokyo, so called "kombu is up / Osaka", "bonito is Edo / Tokyo" It was. Origin of Taiko is Nihonbashi / wholesaler in wholesale dealer / Kobu town in Kobu town
It is located in Kagaya Abe Nagase Shop, which has continued since the Edo era.
Prior to the war, I started with apprenticeship, my father who worked until the great number after the war: My bossi wholesale store / Inaba shop was the ina made by Iniha Miji in 1964. Yasuzo Inaba, who is the second generation, took over the wholesale figure of the figure as a senior wholesaler of the previous era, has created shavings and has expanded sales destination. In addition, for the production area, with a bonito craftsman at Makurazaki in Kagoshima Prefecture,
We continue to protect the original superior bonito production using skipjack tuna fish caught in a pier in a near waters. The time has changed and the place has also moved to Harumi Chuu - ku, but what you are looking for is real bonito.
As you can say "Bonito is so tasty", we will deliver good quality bonito.
There is no processing method beyond material, no matter how much skilled craftworker, if the material is not good, the best taste will not be born. I believe in dealing with bonito with good quality "near sea piercing bonito" as raw material. Second, we will deliver only the goods whose eyes are considered "delicious" Food supports life. "Safety and safety" is a matter of course. On that basis, I will deliver only items that I think are "delicious". Third, we will trade at reasonable prices due to mutual trust relationship with producers of dried bonito It takes a lot of labor and time to carefully and honestly manufacture. The trouble and time are indispensable for making delicious bonito. The producer's work appears as "bonito", a bonito that does not become miserable in the presence of eyesight.