Katsuobushi

Katsuobushi
Item# BUSHI001

Product Description

Katsuobushi
Katsuobushi (worlds hardest food) is the Japanese name for a preparation of dried, fermented, and smoked skipjack tuna (Katsuwonus pelamis, sometimes referred to as bonito). Katsuobushi and konbu (a type of kelp) are the main ingredients of dashi, a broth that forms the basis of many soups (such as miso soup) and sauces in Japanese cuisine. It is today typically found in bags of small pink-brown shavings. Larger, thicker shavings, called kezurikatsuo are used to make the ubiquitous dashi stock. Smaller, thinner shavings, called hanakatsuo are used as a flavoring and topping for many Japanese dishes, such as okonomiyaki. Traditionally, large chunks of katsuobushi were kept at hand and shaved when needed with an instrument called a katsuobushi kezuriki (bonito shaver), similar to a wood plane, but in the desire for convenience this form of preparation has nearly disappeared. Katsuobushi, however, retains its status as one of the primary ingredients in Japanese cooking today. Katsuobushi's umami flavor comes from its high inosinic acid content. Traditionally made katsuobushi, known as karebushi, is deliberately planted with fungus (Aspergillus glaucus) in order to reduce moisture. When hanakatsuo is added as a topping to a hot dish, the steam has the effect of making the flakes move as if dancing; because of this, katsuobushi topping is also known as dancing fish flakes.

<font color="006400">Bonito Shaver
Bonito (Katsuobushi) shaver, art of wood and steel, most important tool for Japanese cooking.

Katsuobushi (worlds hardest food) is the Japanese name for a preparation of dried, fermented, and smoked skipjack tuna (Katsuwonus pelamis, sometimes referred to as bonito). Katsuobushi and konbu (a type of kelp) are the main ingredients of dashi, a broth that forms the basis of many soups (such as miso soup) and sauces in Japanese cuisine. It is today typically found in bags of small pink-brown shavings. Larger, thicker shavings, called kezurikatsuo are used to make the ubiquitous dashi stock. Smaller, thinner shavings, called hanakatsuo are used as a flavoring and topping for many Japanese dishes, such as okonomiyaki. Traditionally, large chunks of katsuobushi were kept at hand and shaved when needed with an instrument called a katsuobushi kezuriki (bonito shaver), similar to a wood plane, but in the desire for convenience this form of preparation has nearly disappeared. Katsuobushi, however, retains its status as one of the primary ingredients in Japanese cooking today. Katsuobushi's umami flavor comes from its high inosinic acid content. Traditionally made katsuobushi, known as karebushi, is deliberately planted with fungus (Aspergillus glaucus) in order to reduce moisture. When hanakatsuo is added as a topping to a hot dish, the steam has the effect of making the flakes move as if dancing; because of this, katsuobushi topping is also known as dancing fish flakes.

Miso-shiru Miso soup: Make dashi, and shave the dried bonito by bonito shaver Substitute: dashi granute (powder). Boil the water, put dashi into the water. Add cabbage, snow peas, potatoes, onions etc into the water. After a while, put the miso in it and let it melt in the hot water. Buy miso at local Japanese grocery store. You cannot re-cook miso soup.