{"product_id":"にんべん-ninben-katsuobushi-kezuri-whole-bonito-block-220g-long-aged-smoky-umami-for-dashi-toppings","title":"にんべん NINBEN Katsuobushi (Kezuri) whole bonito block 220g — long-aged smoky umami for dashi \u0026 toppings","description":"\u003cp\u003e\u003cstrong\u003eNINBEN Hongare Katsuobushi Block Sebushi 220g is a traditional Japanese smoked and dried bonito block used to make rich dashi, finishing shavings, and umami-rich toppings.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eHarvested and prepared in Japan using time-honored techniques, this 220 g block of katsuobushi (sebushi) delivers concentrated smoky, savory flavor that elevates stocks, soups, sauces, and garnishes. The dense, long-aged block is ideal for shaving into flakes with a katsuobushi plane or grater and stores well when kept dry. Because it’s a single whole piece rather than pre-shaved flakes, it preserves aroma and potency until you shave what you need.\u003c\/p\u003e\n\n\u003ch3\u003eHow do I use this katsuobushi block to make classic dashi?\u003c\/h3\u003e\n\u003cp\u003eTo make basic awase or kombu-katsuobushi dashi, shave a modest amount of flakes from the block and briefly steep them with kombu or on their own. Strain the infused liquid to remove solids and use immediately for soups, noodle broths, or simmered dishes.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eShave 20–30 g of flakes per liter of water for a light stock.\u003c\/li\u003e\n  \u003cli\u003eSimmer kombu gently for 10 minutes before adding flakes for blended dashi.\u003c\/li\u003e\n  \u003cli\u003eSteep off heat 2–3 minutes to preserve delicate aromas.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhat tools and storage tips keep this 220 g block fresh and easy to use?\u003c\/h3\u003e\n\u003cp\u003eA sturdy katsuobushi kezuriki (wooden plane) or a fine grater yields the best flakes and aroma. After shaving, store the unused block in a cool, dry place wrapped in paper or an airtight container to prevent moisture and preserve flavor.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eUse a kezuriki for thin, even shavings; a fine grater for smaller flakes.\u003c\/li\u003e\n  \u003cli\u003eWrap in paper inside a sealed bag to balance humidity control and breathability.\u003c\/li\u003e\n  \u003cli\u003eKeep away from direct sunlight and strong odors to protect the delicate smokiness.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhat dishes benefit most from using whole-block katsuobushi versus pre-shaved flakes?\u003c\/h3\u003e\n\u003cp\u003eWhole-block katsuobushi maintains maximum aroma until shaved, making it ideal for dishes where a fresh, pronounced bonito character is desired. It’s preferred by cooks who want control over flake thickness, intensity, and the timing of flavor release.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eRamen and udon broths where a clear, robust dashi is central.\u003c\/li\u003e\n  \u003cli\u003eSeasoning simmered vegetables, fish, and nimono for layered umami.\u003c\/li\u003e\n  \u003cli\u003eToppings for hot rice, tofu, or okonomiyaki where movement releases fresh aroma.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow much katsuobushi block should I expect to get in flakes, and how long will it last?\u003c\/h3\u003e\n\u003cp\u003eA 220 g block yields a significant volume of flakes depending on shaving thickness; thin shavings produce more delicate, voluminous flakes. Properly stored, the block can remain usable for months, though best aroma is obtained when used within weeks after opening.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eThin shavings expand and stretch yield—useful for everyday dashi.\u003c\/li\u003e\n  \u003cli\u003eCoarser shavings are excellent for toppings and stronger flavor needs.\u003c\/li\u003e\n  \u003cli\u003eIf stored dry and cool, unopened blocks keep longer than pre-shaved packets.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWho is this for: Home cooks, ramen enthusiasts, professional chefs, and anyone seeking authentic Japanese umami will appreciate the control and freshness a whole NINBEN Hongare katsuobushi block provides. It’s especially suited to cooks who prepare their own stocks, want to customize flake texture, or aim for a more aromatic, traditional finish in Japanese and fusion dishes.\u003c\/p\u003e\n\u003csection class=\"product-faq-snippet\"\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: Can I use this block without a special planer?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Yes. A fine grater or sharp knife can produce usable flakes, though a katsuobushi plane gives the best thin shavings and aroma.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: How should I store the remaining block after opening?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Wrap it in paper inside an airtight bag and keep in a cool, dry place away from sunlight and strong odors.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/section\u003e","brand":"にんべん","offers":[{"title":"Default Title","offer_id":46005694070867,"sku":"B008YRLR0S","price":84.55,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/9949\/2947\/files\/ninben-katsuobushi-block-front-packaging.jpg?v=1787242492","url":"https:\/\/spicestosnacks.ca\/products\/%e3%81%ab%e3%82%93%e3%81%b9%e3%82%93-ninben-katsuobushi-kezuri-whole-bonito-block-220g-long-aged-smoky-umami-for-dashi-toppings","provider":"Spices To Snacks","version":"1.0","type":"link"}