Dashi soup stock is one of the key components of washoku or traditional Japanese cuisine, and is made from dried bonito fish flakes, or katsuobushi, and kombu. Ninben has been supplying high quality katsuobushi in Nihonbashi since the Edo Period (1699). The ready to use bonito flakes available in the supermarket are a far cry from freshly shaved katsuobushi. At Ninben, you can taste the difference. Katsuobushi fillets are rock-hard and require a special technique as well as a grater-like instrument called a katsuobushi kezuri to make into flakes, which you can try in-store. If you want freshly shaved bonito flakes without lifting a finger, the shop has a machine to process your chosen fillet into ready-to-use flakes. You will find a whole range of products flavor-packed bonito products including ready to use dashi stock powder and furikake (rice topping). Katsuobushi is a traditional Japanese wedding gift because of the way the fillets fit together like a close couple, and the tortoise-like shape they form, a symbol of long life.
Easy access from Exit A7 of Mitsukoshimae Station of the Ginza Line or Hanzomon Line. Head towards COREDO.
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For Sherilyn Siy, Asia is home. Born in Hong Kong, Sherilyn spent time in the Philippines, China, and now lives in Japan. She speaks English, Filipino, Chinese (or putonghua), and Hokkien, her family's local dialect. Running is one of her favorite ways to explore Japan. She proudly finished the 2015 Tokyo Marathon -- her first ever full marathon -- in 4 hours and 37 minutes. She was absolutely psyched when she got selected again to run the new Tokyo Marathon route in 2018. She hopes to complete other races in Japan.