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: Aspergillus glaucus
7. Katsuobushi (鰹節) Storage and Care (保管方法)
Maybe you brought a fillet of katsuobushi online (it’s becoming more and more available), or you brought some back from … More
4. How to Shave Katsuobushi (鰹節) Using a Kezuriki (削り器)/鰹節のプロがこっそり教える削り方
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