How to make
Slice the potato.
Add Fresh cream, milk, garlic, and katsuo shuto in 1 and boil in low fire.
Put the potato in butter pasted contaner and flake the cheese,bake in the oven till it becomes light brown.
Add pepper and parsely.
Knack and Point
Don’t put the potato in water.
Use in this Recipe
We select fresh Bonito from the inshore. We can only get 30 to 40g stomach and intestine from one Bonito(4 to 5kg). And these will be salted and aged in a long term fermentation. For the rich natural Umami component and amino acid, it goes great with Sake, hot rice. Also you can use it as Japanese anchovy and make several delicious dishes.