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Tag: Satsuma Bushi

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
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