Cream cheese and shuto salad
How to make
Put the onion in water then later pick up and remove water
Cut the cream cheese in piece
Mix the olive oil and Katsuobushi
Put 1 and 2 on the plate , pour 3 and flake the other items
Knack and Point
Adding tomato will make the color bright.
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.