Katsuobushi, Non-Fermented Thin Shavings Spatchcocking poultry

Spatchcocking poultry

Exquisitely handcrafted in Italy

Beautifully designed by Craighton Berman in Chicago

stainless steel 10" spatula head and compact resin handle

The Janey (inspired by another incredibly talented baking/ pastry friend)

Katsuobushi, Non-Fermented Thin Shavings Spatchcocking poultryShavings of katsuobushi (Skipjack Tuna), known as arabushi, tuna that has been poached, smoked, dried and pressed but not fermented. A staple in Japanese cuisine, particularly as a fundamental ingredient in many dashi preparations, these delightlfully smoky, slightly salty shavings add richness and depth as well as a pronounced umami to a myriad of applications. Also these are a great alternative (and thin enough), to be used in place of bonito for