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: 焼津節
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
La Petit Noisette 