Compared with stock made from standard hanakatsuo flakes, this product delivers a richer and more full-bodied flavour. It can be widely used for udon and other noodle dishes, miso soup, simmered dishes, and hot pot.

How to prepare stock:
1. Bring 900 mL of water to the boil and add 20–25 g of thick-cut katsuobushi.
2. Simmer over low heat for 15–20 minutes, skimming off any foam.
3. Turn off the heat and allow the flakes to settle at the bottom of the pot, then strain through cloth or similar.
4. Yields approximately 600 mL of stock.

Keep refrigerated after opening

*Photo for reference only.