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
Tag: 本枯節
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.
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
