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

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.

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