We love our bread, we love our butter, and most of all, we love each other.
A whole skipjack tuna is broken down into it’s various parts before being made into Katsuobushi. A doll is used to show each constituent part.
From the Yayoi (弥生時代) to Kofun (古墳時代) period, Katsuo was either preserved by drying the in the sun (堅魚/カタウオ/干しカツオ) or…
Katsuobushi (鰹節) are dried fish that are typically shaved and steeped in water to make dashi, the foundational stock to…
Sometimes, when my own words fail me, I seek out someone else’s.
To remove the blade, hold the shaver so that the sharp edge of the blade is facing up, and hit…
Maybe you brought a fillet of katsuobushi online (it’s becoming more and more available), or you brought some back from…
This article continues from 5. How to make Dashi/鰹節のプロがこっそり教えるだしの取り方 Skipjack tuna (Katsuwonus pelamis), commonly known as bonito, is a migratory…
The main 3 kinds of Dashi used in Japanese cuisine is the first stock- ( Ichibandashi/ 一番だし), the second stock made from the the left over ingredients (Nibandashi/二番だし) and Katsuobushi and Kombu stock (かつおと昆布の合わせだし). The following post are their recipes.
