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 This is a bonito flake flake made from Kagoshima Prefecture that is shaved into an extremely thin strip so that it is easy to eat on top of the dish. If you pinch it a little and twist it, you can get a very beautiful bonito topping. It is easy to use in both broth and food. Even if it is the same fine cut, it will be more expensive than the one that uses "Aramoto flakes" like this product. This is because there is a price difference depending on the price of raw materials and the amount of powder (yield) produced when shaved. If you are looking for something inexpensive, please choose the one that says "Aramoto Festival". [What is fine shaving?] 】 Since bonito flakes are shaved thinly and thinly, we call it "fine shaving". It is generally defined as a type of thread sharpening. Kanejou has been making it since Showa 57 and has been making it for a long time. At that time, the only bonito flakes were widely shaved so-called "flower bonito". However, it is difficult to eat as it is, as it sticks to the upper jaw. Therefore, at that time, the second generation Koji Mochizuki and the third generation Keiichi Mochizuki, who were doing everything from polishing planers in-house, thought, "Can we make bonito shavings that are easier to eat?" Now it has become synonymous with kanejo's bonito shavings = bonito shavings. [What is the recommended use?] 】 As mentioned earlier, it is easy to use as a topping for food. It can be poured over rice, salads, udon noodles... It is also a very delicious way to eat apples and peaches, drizzled with olive oil and salt and pepper. [Actually, I recommend it to dashi! ] 】 Many people generally choose wide (flower bonito) to make dashi. But in fact, fine shaving is easier to get out the dashi in a shorter time! The shaved flakes will be more flavorful if they have a wide contact area with hot water. Compared to the wide shaving width, the contact area is wider as much as the cut. Therefore, the way the dashi comes out and the speed is faster with fine cutting. Of course, after drying, the dashi gara can be finely chopped and sprinkled as a natural fertilizer. If you don't want to boil it and take it out, you can just put it in a bowl and pour hot water over it. If you add kelp or seaweed together, or add soy sauce, salt, and miso to the seasoning, you can easily add one bowl. [About the raw materials used] It uses valuable bonito flakes from the nearby sea that are landed in Kagoshima Prefecture. Bonito bonito bonito flakes are fermented foods. After smoking, the tar on the surface is removed, mold is attached, fermented, dried in the sun, molded again, and fermented repeatedly. Bonito bonito bonito is made from bonito that is larger than the commonly used bonito. As a result, the smoking is not too effective, and the bonito flavor is even more solid. [Fermentation of bonito flakes is a little different from normal fermentation!?] 】 What do you usually imagine when you think of fermented foods? There are various types of soy sauce, miso, sake, cheese, etc. And many people think that fermenting any food will bring about a positive change that adds something such as "the umami is developed and strengthened" or "the aroma and flavor become stronger". But bonito flakes are different. The action of fermentation creates a "change of pulling" that shaves off the off-flavors, which are a kind of aroma and umami. I don't hear much elsewhere that it is refined by such a publication, and I think it is very Japan-like. By the way, the original method of making dead knots was found by chance. In the early Edo period, when this method was discovered, the main purpose was to facilitate quality control during transportation and long-term storage by removing moisture from bonito flakes due to the action of mold. Nowadays, some manufacturers say that "the main dry bracket is the best", but we don't think so at all. It is a type of bonito flakes that has been originally selected based on regional characteristics, and there are different types of bonito flakes that are suitable for different dishes and different people. In the soup of a restaurant, the blood of the main dry flakes may be chosen in search of elegance and transparency. Or, at ramen restaurants, you may be looking for something with a stronger impact, and you may want something with a lot of fat and a strong smoke. For customers, I think that finding their own preferences is also one of the pleasures of food. Don't think, "If it's bonito flakes, this is it!", if you can try various things, the manufacturer will take advantage. ●Nutritional information (per 100g) Calories: 340kcal Protein: 78g Fat: 3g Carbohydrate: 0.8g Salt equivalent: 1.12g