-
Katsuobushi (****anese: 鰹節) is simmered,
smoked and
fermented skipjack tuna (Katsuwonus pelamis,
sometimes referred to as bonito). It is also
known as...
-
heating water containing kombu (edible kelp) and
kezurikatsuo (shavings of
katsuobushi – preserved,
fermented skipjack tuna or bonito) to near-boiling, then...
- vinegar,
katsuobushi flakes (from tuna), and
seaweed (kombu) over
medium heat. The
liquid is then cooled,
strained to
remove the
katsuobushi flakes, and...
-
markets worldwide.
Katsuobushi is a key
umami ingredient in ****anese cuisine, with
bonito flakes among its many applications.
Katsuobushi is made from skipjack...
- 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...
- fish (including fish
sauce and
preserved fish such as
Maldives fish,
katsuobushi, sardines, and anchovies), dashi, tomatoes, mushrooms,
hydrolyzed vegetable...
- seaweed, sugar, salt, and
monosodium glutamate.
Other ingredients, such as
katsuobushi (sometimes
indicated on the
package as bonito),
okaka (bonito flakes...
-
flavoured with
additional ingredients, such as aonori, shiso,
grated ginger,
katsuobushi,
umeboshi puree, wasabi, or
citrus fruits, such as
lemon or yuzu. A variation...
-
Osaka in 1904 or 1909.
Curry udon and
curry soba are made by
soaking katsuobushi (dried
bonito flakes) in
boiling water to
dissolve the
umami components...
-
canning purposes, and
occasionally in the
production of
cheap varieties of
katsuobushi that are sold as
bonito flakes.
Bonito may not, however, be marketed...
