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La Petit Noisette

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Tag: 鰹節カビ

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
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