Food in Japan Katsuobushi Japanology 鰹節 Bonito Flakes





Katsuobushi (Japanese: 鰹節) is dried, fermented, and smoked skipjack tuna (Katsuwonus pelamis). It is also known as Bonito flakes when young bonito is used as a cheaper substitute for skipjack tuna. Katsuobushi or similarly prepared fish is also known as okaka (おかか).

Shaved Katsuobushi and dried kelp – kombu – are the main ingredients of dashi, a broth that forms the basis of many soups (such as miso) and sauces (e.g., soba no tsukejiru) in Japanese cuisine.

Katsuobushi’s distinct umami taste comes from its high inosinic acid content. Traditionally made katsuobushi, known as karebushi, is deliberately planted with Aspergillus glaucus fungus in order to reduce moisture. Katsuobushi has also been shown to impart a kokumi flavour.

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Categories:   food

Comments

  • Posted: August 12, 2020 12:52

    abraham velazquez

    Bacalao
  • Posted: August 12, 2020 12:52

    Shadow Reaver

    From 14:37 - 16:43 The Intro music is played again in place of the original audio. Very Annoying!!! :(

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