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Description
Wadakyu Sababushi Atsukezuri are thick-cut flakes of dried, smoked mackerel, traditionally used to make bold and aromatic Japanese dashi. Their rich, smoky and savoury flavour makes them especially suited to fuller-bodied broths, including ramen, udon, soba and miso soup.
Add the flakes to hot water, gently simmer and strain to make a flavourful mackerel dashi. A versatile pantry ingredient for Japanese restaurants, chefs and home cooks looking to create authentic-tasting soups, noodle dishes and sauces.
Produced in Spain.
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