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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...
-
canning purposes, and
occasionally in the
production of
cheap varieties of
katsuobushi that are sold as
bonito flakes.
Bonito may not, however, be marketed...
- also
smoked and
dried to make
katsuobushi, and the
shavings are
commonly used to make
dashi (soup stock).
Katsuobushi flakes are also used as seasoning...
- (bottom)
Kitsune udon
Inari udon Kinchaku,
stuffed tofu
pouch in soup With
katsuobushi flakes Atsu-age, a
thicker variant Tofu skin Tempura – ****anese dish...
- seaweed, sugar, salt, and
monosodium glutamate.
Other ingredients, such as
katsuobushi (sometimes
indicated on the
package as bonito),
okaka (bonito flakes...
- rice vinegar,
katsuobushi flakes, and
seaweed (konbu) over
medium heat. The
liquid is
cooled and
strained to
remove the
katsuobushi flakes. Finally...
