ーーー [About shipping costs] If the total number of products is "60 bags or more" or "2 or more cases", we will bear the shipping fee. (Excluding Hokkaido and Okinawa) ーーー Kagoshima Prefecture's bonito flakes and flakes are thickly shaved so that a firm broth can be obtained. It is recommended for dishes that require a thick broth, such as simmered dishes and noodle soup. You can eat it as is. [What is thick shaving?] 】 Because the bonito flakes are shaved thickly, it is called "thick shaving". It is often mistaken for "rough cutting" or "rough cutting", but it is not rough and rough cutting. The thickness of the shavings is around 0.5mm~1mm, and it varies depending on the company. The thickness of our Kanejo is cut to a thickness of about 0.2mm~0.6mm, which is called medium thickness. [Does thick shavings make the broth thicker?] 】 Thick shaved joints are shaved thicker than general shaving joints. Therefore, it takes time for the broth to be extracted. Therefore, it takes longer to boil than thinly shaving, but during that time, the water evaporates as the water continues to boil. Therefore, the water evaporates and a thick broth can be obtained. Furthermore, thick shavings are different from thin shaves in that they do not crumble when boiled. Therefore, it is easy to remove the broth and is suitable for simmering for a long time. [What should I do with the broth gala?] 】 After drying, the dashi can be finely chopped and sprinkled on it, or it can be used as a natural fertilizer. [About the raw materials used] We use valuable nearby bonito flakes or flakes from the nearby sea that are landed in Kagoshima Prefecture. And it is the same raw material used for shavings that can be eaten as is. In the industry, we often use what is called "bonito flakes for dashi" for such thick shavings, and it is sometimes said that it is a waste to use raw materials like ours. Well, the main reason is that it is expensive... Price is important for us, but we use such ingredients in pursuit of deliciousness. Now, I will explain what "bonito flakes for dashi" are. [What is bonito flakes for dashi?] 】 The bonito used for bonito flakes is the best one with less fat. This is because high fat content can cause the following bad characteristics. ・There are many unpleasant odors and strong odors. ・It deteriorates quickly and is easy to oxidize (fat oxidizes) ・Bad color (yellowish color) ・If there is a lot of fat, the meat will be tattered, so even if you shave it thinly, it will not bloom. In fact, it is ideal to make bonito flakes only with muscular bonito like athletes with little fat, but some bonito is very fatty. They are natural products, so they inevitably mix when fishing. Then, What do you do with bonito that is so fatty? It is smoked quite strongly to remove the fat during the bonito flakes production process. However, if the smoking is stronger, the original taste of the bonito will be lost, and the bonito flakes will have a fairly strong smoked smell. And it is cheap because it is originally fatty = poor quality. Many of these items are used for dashi and are distributed as inexpensive and easily available products. ●Nutritional information (per 100g) Calories: 340kcal Protein: 78g Fat: 3g Carbohydrate: 0.8g Salt equivalent: 1.12g