Katsuodenbu and Hana Kombu set

Katsuodenbu: A Richly Aromatic and Umami-Packed Delicacy Passed Down Since the Edo Period

1. Made with katsuobushi (bonito flakes) from Makurazaki, Kagoshima Prefecture
Using high-quality, natural ingredients, this dish is infused with deep umami flavors.
The honkarebushi (aged bonito flakes) produced in Makurazaki, a major center for bonito production, undergoes a special process where the bloodline is removed, eliminating any harsh flavors.
The natural umami of wild-caught bonito is carefully extracted and balanced to maintain a refined aroma with a sweet and savory finish.

2. Individually Crafted Honkarebushi with Fourth-stage Mold Aging
It takes six months to produce premium honkarebushi. After the bonito is cut, it is simmered in a basket, then slowly smoked and dried over several weeks. Repeated mold aging and sun drying then further concentrates the umami taste.
This labor-intensive process results in a high-quality flavor.

3. A Masterpiece Made Since the Edo Period and Presented to Emperor Taishō.
In November of the 3rd year of Taisho (1914), the fifth-generation Ozaki Sōbei presented "Katsuodenbu" to Emperor Taishō. He received a letter of appreciation from the Minister of the Imperial Household at the time, Hatano Yoshinao, that was sent to the Governor of Osaka, Okubo Toshitake. It was also selected as a renowned Osaka delicacy at the time.

4. Carefully Selected Water, Ingredients and Seasonings

Ultra-soft water from Norway (Olden): Low in calcium and magnesium, this ultra-soft water helps extract the umami from the kombu and bonito flakes.
Asakura Sansho: Japanese pepper known for its thick texture, refreshing aroma, and moderate spiciness.
Sake: Pure sake from Shirataka in the Nada region. Sweetener: Beet sugar.
We use no unnecessary ingredients, carefully balancing the natural flavors of the ingredients to create a gentle and refined taste.

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Hana Kombu: A Richly Flavored Delicacy Made with Natural Shiraguchihama Kombu

1. Slowly Cooked with Traditional Techniques Using High-Quality Domestic Natural Kombu
We use the renowned Hokkaido "Shiraguchihama Kombu," known for its gentle sweetness and deep umami that has traditionally been served to the Imperial Court and Shogunate families since ancient times in Japan.
Its delicate sweetness and deep, mellow richness are brought to life using time-honored cooking methods passed down through generations at Kanzakiya Sōbei.

2. High-Quality Ensured by Harvest Location, Season, and Drying Process
Only the finest Shiraguchihama kombu is used, marked by white and green bands wrapped around the shipment indicating its quality.
This thick, naturally sweet kombu can be found in a select few areas in Hokkaido and harvested only a limited number of times per year.
When dried and aged, it loses its seaweed smell and develops a significant concentration of umami.

3. Carefully Selected Water, Ingredients and Seasonings
Ultra-soft water from Norway (Olden): Low in calcium and magnesium, this ultra-soft water helps extract the umami from the kombu and bonito flakes.
Asakura Sansho: Japanese pepper known for its thick texture, refreshing aroma, and moderate spiciness.
Sake: Pure sake from Shirataka in the Nada region.
Sweetener: Beet sugar.
We use no unnecessary ingredients, carefully balancing the natural flavors of the ingredients to create a gentle and refined taste.

Katsuodenbu :Avoid high temperatures and direct sunlight.
Hana kombu:Avoid high temperatures and direct sunlight.

Katsuodenbu :Consume promptly after opening.
Hana kombu:Consume promptly after opening.

Katsuodenbu :2 months.
Hana kombu:2 months.

Katsuodenbu:Bonito flakes (Hokkaido-made), sake, soy sauce, sugar, kombu, mirin, sansho (contains wheat and soybeans).
Hana kombu:Kombu (Hokkaido-made), sake, soy sauce, sugar, katsuobushi, sansho, mirin (contains wheat and soybeans).

Katsuodenbu :Contains wheat and soy.
Hana kombu:Contains wheat and soy.

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