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Tag: 本枯節

10. The history of Katsuobushi (鰹節の歴史) and Aspergillus glaucus (鰹節カビ)

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 … More

Aspergillus glaucus, 焼津節, 薩摩節, 陸骨, 鰹節, 鰹節カビ, 黒潮, honkarebushi, Katsuobushi, Kuroshio, Satsuma Bushi, Yaizu Bushi, 本枯節, 井上節夫

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

2. How Katsuobushi is Made (鰹節が出来るまで)

In order to begin the process of making katsuobushi, skipjack tuna or katsuo (Katsuwonus pelamis) is first flash-frozen on the … More

arabushi, Bonito, 焼津節, Eurotium herbariorum, 鰹節, hon karebushi, honkarebushi, Katsuobushi, Katsuwonus pelamis, onibushi, Satsuma, spergillus glaucus, Yaizu, 本枯節, 一番火, 二番火
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