-
Katsuobushi (****anese: 鰹節) is simmered,
smoked and
fermented skipjack tuna (Katsuwonus pelamis,
sometimes referred to as bonito). It is also
known as...
-
markets worldwide.
Katsuobushi is a key
umami ingredient in ****anese cuisine, with
bonito flakes among its many applications.
Katsuobushi is made from skipjack...
- vinegar,
katsuobushi flakes (from tuna), and
seaweed (kombu) over
medium heat. The
liquid is then cooled,
strained to
remove the
katsuobushi flakes, and...
-
heating water containing kombu (edible kelp) and
kezurikatsuo (shavings of
katsuobushi – preserved,
fermented skipjack tuna or bonito) to near-boiling, then...
- A
katsuobushi kezuriki (鰹節削り器; かつおぶしけずりき) is a
traditional ****anese
kitchen utensil,
similar to a wood
plane or mandoline. It is used to
shave katsuobushi...
- with finely-chopped negi (a type of
spring onion) and
grated daikon or
katsuobushi (dried
skipjack tuna flakes)
sprinkled on top.
Agedashi dōfu is an old...
- awl or spike, used on fish's
brain Katsuobushi kezuriki: mandoline-like
device traditionally used to
shave katsuobushi Kushi:
skewers Makisu:
bamboo mat...
-
canning purposes, and
occasionally in the
production of
cheap varieties of
katsuobushi that are sold as
bonito flakes.
Bonito may not, however, be marketed...
-
sauce (made with
Worcestershire sauce),
aonori (dried
seaweed flakes),
katsuobushi (bonito flakes), ****anese mayonnaise, and
pickled ginger. Okonomiyaki...
- (bottom)
Kitsune udon
Inari udon Kinchaku,
stuffed tofu
pouch in soup With
katsuobushi flakes Atsu-age, a
thicker variant Tofu skin Tempura – ****anese dish...
