• Net Weight: 100g (3.53 oz)
• Ingredient: Skipjack tuna (Honkarebushi) — single ingredient
• Allergens: Contains fish (skipjack tuna). No wheat, soy, dairy, or nuts — naturally gluten-free.
• Additives: None
• Storage: Cool, dry place. Refrigerate after opening. See our full storage guide.
• Origin: Yamagawa, Kagoshima

Sakai Shoten has made honkarebushi in Yamagawa, Kagoshima since 1950 — the fishing town where Japan's bonito tradition began. Their six-month aging process and the careful cultivation of karebushi mold have earned multiple wins at Japan's national bonito competition. This powder is ground from those same prize-winning blocks.

Fold half a teaspoon into scrambled eggs before cooking — the powder disappears into the egg and raises the flavor in a way that no spice blend quite replicates, which is why this has become a quiet staple for home cooks who are serious about umami without sodium.

Stir into hot rice with a few drops of soy sauce for a bowl that tastes like something a Japanese grandmother would make — the simplest possible meal, and one of the most satisfying.

Dissolve into broth at the end of cooking for instant depth without the simmering time that katsuobushi flakes require — a shortcut that professional cooks in Japan have long used when speed matters.

Blend into softened butter and spread on toast, steak, or roasted vegetables — a Western-friendly application of Japanese umami that the American food media has been circling for years, and one that requires no Japanese cooking knowledge to enjoy immediately.