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Katsuo(bonito) Shuto
Katsuo Shuto is born by salting and aging rare parts of bonito over a long period of time. Taking advantage of this long-term aging process, “Japanese Anchovy” kind of ingredient, can be used as a secret ingredient and is actively used in the cooking scene.If you mix it with cream cheese and spread on a cracker, it will become a light snack, and the combination with pizza is excellent.If you add olive oil or butter, it becomes an exquisite sauce that will take the food to the next level.
Product name | Katsuo(bonito) Shuto |
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Shelf life | 360 days from date of manufacture (unopened). |
Storage method | Avoid direct sunlight, high temperature and humidity. |