Type: Katsuobushi packs (bonito flakes)
Ingredients: Honkarebushi(premium dried bonito with mold), Karebushi (dried bonito with mold) and Arabushi (dried bonito without mold)
Place of origin: 60g（20ｇ×3 packs）
■How to make stock using the packs
Prepare 800 ml water per bonito flakes pack (for 4 bowls of miso soup).
When the water starts to boil, reduce the heat to medium and pop in a pack and cook for 3 to 4 minutes.Turn off the heat and take out the pack immediately.
The base of Edo cooking is soup stock made using only dried bonito flakes. Soup stock packs commonly sold in the market these days contain kombu kelp and shiitake mushrooms as well as some added seasonings and salt. These dried bonito flakes are especially made by prestigious dried bonito establishment in Nihonbashi, Yagicho-Honten which has a history of 280 years. The dried bonito flake soup stock packs are made to suit the flavor of Edo Miso and made purely out of dried bonito flakes with no additives. Only the selected dried bonito from Makurazaki is used for these luxurious made-to-order soup stock packs. Try making Edo style miso soup using only the soup stock from this pack with Edo Miso.