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Mackerel Powder

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Katsuobushi is fish that are dried and smoked. Their scientific name is Kato,

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Between May and October, the fish is caught. Katsuobushi is used in Japanese cuisine.

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Katsuobushi can be kept for a long time, but it’s important that it’s kept out of the sun

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5 Best Substitutes of Green Curry Paste

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Dulse Flakes | Nori Seaweed

It can be used in soups, salads, side dishes, and noodle dishes

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Kombu or Konbu

It contributes to the flavor and texture of the dishes. Kombu is a seaweed product.

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Iriko or Baby Anchovies

Japanese cured anchovy named Reiko. It is salted and ferments

Mackerel Powder

The mackerel is dried in the sun before it is salted and cured. It is put into brine for a year and a half, making it smell bad.

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Dried Shiitake Mushrooms

These mushrooms are dried so they can last longer.

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