These delicate, paper-thin shavings of dried skipjack tuna deliver a smoky, deeply umami-rich flavour. They melt subtly into dishes upon contact, making them indispensable for crafting authentic Japanese dashi or sprinkling as a savory seasoning.

How to Use

Use to make dashi stock by steeping in hot water. Sprinkle over steamed rice or noodle bowls to add savoury depth. Garnish okonomiyaki, takoyaki, or chilled tofu (hiyayakko) for a light, aromatic finish. Mix into furikake blends or whisk into sauces and dressings for umami layering.

About Okan

Okan is known for traditionally smoked and fermented katsuobushi, bringing classic Japanese flavour straight from the broiler to your pantry with consistency you can rely on.

鰹節

Katsuobushi (Bonito Flakes)

Spec

• Prefecture: Spain