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Tag: Bonito

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

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

Aspergillus glaucus, Bonito, 花鰹, 鰹節, Hana Katsuobushi, Katsuobushi, Rice weevils, Silica Gel, Ziplock

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

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

arabushi, Bonito, 焼津節, Eurotium herbariorum, 鰹節, hon karebushi, honkarebushi, Katsuobushi, Katsuwonus pelamis, onibushi, Satsuma, spergillus glaucus, Yaizu, 本枯節, 一番火, 二番火

1. An Introduction to Katsuobushi (鰹節) and Skipjack Tuna (カツオと鰹入門)

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.

だし, Bonito, Dashi, 鰹節, Japanese, Katsuobushi, Kezuriki, Michelin, Recipe, skipjack tuna, stock, Umami
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