Kohyo

Kohyo Bonito pehely (Katsuobushi)

Bonito flakes (Katsuobushi)

Kohyo Bonito Flakes, also known as Katsuobushi, is a traditional Japanese ingredient made from dried, fermented, and smoked bonito fish. It is one of the most important ingredients in Japanese cuisine, renowned for its rich umami flavor and versatile uses.

Product Features

•  Umami flavor: Katsuobushi adds a deep, savory flavor to dishes, making it an indispensable ingredient in many Japanese recipes.
• Versatility: Bonito flakes can be used in soups, broths, salads, and rice and noodle dishes. It is often used to make dashi (Japanese stock), which enhances the flavor of sauces and dressings.
• Light texture: The flakes are light and airy, allowing them to float dramatically on top of dishes and adding visual appeal.

Suggested Uses:

•  Dashi stock: Combine Katsuobushi with kombu (dried kelp) and water, then bring to a boil. The resulting flavorful stock is perfect for miso soup or noodle dishes.
•  Topping: Sprinkle bonito flakes on rice, salads, or okonomiyaki (Japanese savory pancakes) to add extra flavor and texture.
•  In sauces: Add to dressings or marinades to enhance their umami flavor.

Recipe: Okonomiyaki (Japanese Savory Pancakes) with Kohyo Bonito Flakes

This classic Japanese dish is a versatile and creative canvas that is a great way to showcase Kohyo Bonito Flakes.

Ingredients:

For the batter

•  1 cup all-purpose flour
•  1 cup dashi stock (made with Kohyo Bonito Flakes and kombu)
•  1 large egg
•  2 cups shredded cabbage
•  1/2 cup chopped green onions
•  1/2 cup cooked meat (such as shrimp or pork – optional)
•  Salt, to taste

For the toppings

•  Kohyo Bonito Flakes
•  Okonomiyaki sauce (or a mixture of Worcestershire sauce and ketchup)
• Japanese mayonnaise
•  Pickled ginger (optional)
•  Aonori (dried seaweed flakes) – optional

Instructions:

 Making the dashi stock

• In a pot, combine 4 cups of water and a piece of kombu.
• Heat the water to just below boiling, then remove the kombu.
• Add a generous handful of Kohyo Bonito Flakes and let steep for 5 minutes.
• Strain, and the resulting stock is ready to use.

 Mixing the batter

• In a large mixing bowl, whisk together the flour, dashi stock, and egg until a smooth batter forms.
• Add the cabbage, green onions, and meat (if using).
• Season with a pinch of salt.

 Cooking the pancakes

• Heat a nonstick skillet over medium heat and add a little oil.
• Pour in a ladleful of batter and spread into a 6-inch pancake.
• Cook for 3-4 minutes on one side, until golden brown, then flip and cook for another 3-4 minutes.
• The pancake should be crispy on the outside and fluffy on the inside.

 Adding the toppings:

• Transfer the cooked okonomiyaki to a plate.
• Drizzle with okonomiyaki sauce and Japanese mayonnaise.
• Sprinkle with a generous amount of Kohyo Bonito Flakes – watch as the flakes “dance” with the heat!
• Optionally, add pickled ginger and aonori.

 Serve and enjoy!

• Cut into wedges and enjoy this authentic Japanese delicacy.

Extra Tip:

Okonomiyaki is an incredibly flexible recipe – try it with cheese, kimchi, or your other favorite ingredients! The only rule is: have fun cooking and don't be afraid to experiment. 

About the Brand

Kohyo is a renowned brand that offers premium-quality Japanese food products, with a focus on traditional ingredients.

•  Specializing in Japanese ingredients: Kohyo aims to provide authentic Japanese products for home cooks and professional chefs alike.
•  Katsuobushi production: The brand's bonito flakes are made from carefully dried, smoked, and fermented bonito fish to ensure the purest umami flavor.
•  Wide product range: In addition to Katsuobushi, Kohyo offers dashi, seasonings, and Japanese sauces to further enrich the cooking experience.
•  Commitment to quality: The brand uses only high-quality ingredients and traditional production methods.
•  International availability: Kohyo products are available worldwide, making it easy for everyone to explore the wonders of Japanese cuisine.

Storage

Store Kohyo Bonito Flakes in a cool, dry place and make sure the package is sealed tightly to maintain freshness.