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
Katsuobushi (鰹節) are dried fish that are typically shaved and steeped in water to make dashi, the foundational stock to … More
Maybe you brought a fillet of katsuobushi online (it’s becoming more and more available), or you brought some back from … More
This article continues from 5. How to make Dashi/鰹節のプロがこっそり教えるだしの取り方 Skipjack tuna (Katsuwonus pelamis), commonly known as bonito, is a migratory … More
The main 3 kinds of Dashi used in Japanese cuisine is the first stock- ( Ichibandashi/ 一番だし), the second stock made from the the left over ingredients (Nibandashi/二番だし) and Katsuobushi and Kombu stock (かつおと昆布の合わせだし). The following post are their recipes.
This article leads on from Different Parts and Types of Katsuobushi (鰹節の解剖学). There is a famous saying amongst Japanese chefs, … More
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
Introduction to a series of in-depth articles on Katsuobushi (鰹節) and Skipjack Tuna (鰹), including how it made and how to freshly shave it.