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Tag: 戻り鰹

9. Skipjack Tuna Ecology (Katsuwonus pelamis/Katsuo/鰹/カツオの生態)

Katsuobushi (鰹節) are dried fish that are typically shaved and steeped in water to make dashi, the foundational stock to … More

カツオ, Bonito, 生態, 親潮, 鰹, 鰹節, 黒潮, Hatsu Katsuo, Katsuobushi, Kuroshio, Kuroshio current, Modori Katsuo, Oyashio Current, 初鰹, 戻り鰹

6. Hatsu Katsuo (初鰹) and Modori Katsuo (戻り鰹), the highest quality Katsuobushi (鰹節)

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 … More

かつお食堂, Bonito, 鰹節, 黒潮, Hashiri, Hatsu Katsuo, Katsuo Shokudou, Katsuobushi, Kuroshio current, Modori Katsuo, Nobori Katsuo, 初鰹, 戻り鰹

3. Different Parts and Types of Katsuobushi (鰹節の解剖学)

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.

鰹節, featured, Harabushi, Hatsu Katsuo, honkarebushi, Katsuobushi, Mebushi, Modori Katsuo, Obushi, Sebushi, 初鰹, 戻り鰹, 本枯節, 亀節
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