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La Petit Noisette

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Tag: 黒潮

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

9. Skipjack Tuna Ecology (Katsuwonus pelamis/Katsuo/鰹/カツオの生態)

Katsuobushi (鰹節) are dried fish that are typically shaved and steeped in water to make dashi, the foundational stock to … More

カツオ, Bonito, 生態, 親潮, 鰹, 鰹節, 黒潮, Hatsu Katsuo, Katsuobushi, Kuroshio, Kuroshio current, Modori Katsuo, Oyashio Current, 初鰹, 戻り鰹

6. Hatsu Katsuo (初鰹) and Modori Katsuo (戻り鰹), the highest quality Katsuobushi (鰹節)

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

かつお食堂, Bonito, 鰹節, 黒潮, Hashiri, Hatsu Katsuo, Katsuo Shokudou, Katsuobushi, Kuroshio current, Modori Katsuo, Nobori Katsuo, 初鰹, 戻り鰹
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