Shaved from the whole fermented honkarebushi. Much more aromatic and full of flavour compared to the majority available in the market which are only smoked.
Hongarebushi are Skipjack tuna fillets that are fermented, moulded and sun-dried over the course of six months.
Paired with konbu, makes a subtle dashi (broth). Also brilliant as generous garnish to boiled vegetables or tossed with Japanese-style pickles.
