Katsuobushi Bonito Slicer 240 x 100mm
Marusan Katsuobushi kezuriki 240 x 100mm
マルサン 鰹節削り器 木製鰹箱 240 x 100mm
The Katsuobushi Bonito Slicer, also known as a Hanakatsuo Kezuri, is a traditional Japanese kitchen tool used for slicing dried bonito fish. Bonito fish is an essential ingredient in many Japanese dishes, including dashi, a broth used in soups, stews, and other dishes!
The slicer consists of a wooden base with a long, thin blade attached to the top. The blade is made of high-quality steel and is extremely sharp, allowing it to slice the dried bonito fish into thin, delicate shavings. The wooden base typically has a hole in the centre where the bonito fish is placed before slicing.
A unique and essential tool for anyone who wants to create traditional Japanese dishes that require dried bonito fish.
How to Use?
To use the Katsuobushi Bonito Slicer, the dried bonito fish is first placed on the wooden base and held in place with one hand. The other hand then pulls the blade across the surface of the fish, creating thin, paper-like shavings that are used to flavour dashi and other dishes.
Original: $149.42
-65%$149.42
$52.30
Description
Marusan Katsuobushi kezuriki 240 x 100mm
マルサン 鰹節削り器 木製鰹箱 240 x 100mm
The Katsuobushi Bonito Slicer, also known as a Hanakatsuo Kezuri, is a traditional Japanese kitchen tool used for slicing dried bonito fish. Bonito fish is an essential ingredient in many Japanese dishes, including dashi, a broth used in soups, stews, and other dishes!
The slicer consists of a wooden base with a long, thin blade attached to the top. The blade is made of high-quality steel and is extremely sharp, allowing it to slice the dried bonito fish into thin, delicate shavings. The wooden base typically has a hole in the centre where the bonito fish is placed before slicing.
A unique and essential tool for anyone who wants to create traditional Japanese dishes that require dried bonito fish.
How to Use?
To use the Katsuobushi Bonito Slicer, the dried bonito fish is first placed on the wooden base and held in place with one hand. The other hand then pulls the blade across the surface of the fish, creating thin, paper-like shavings that are used to flavour dashi and other dishes.
