Skip to content
La Petit Noisette

La Petit Noisette

We love our bread, we love our butter, and most of all, we love each other.

  • Home
  • Edomae Sushi 江戸前鮨
  • Recipes
  • Articles
  • About Me
  • Esme’s Corner!

Tag: Kuroshio current

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
Create a website or blog at WordPress.com
  • Follow Following
    • La Petit Noisette
    • Join 229 other followers
    • Already have a WordPress.com account? Log in now.
    • La Petit Noisette
    • Customize
    • Follow Following
    • Sign up
    • Log in
    • Report this content
    • View site in Reader
    • Manage subscriptions
    • Collapse this bar
 

Loading Comments...