Katsuobushi

Katsuobushi

Japanese Name

かつおぶし

katsuobushi

Description

Katsuobushi is dried, fermented, and smoked skipjack tuna flakes.
It is a key ingredient in Japanese cuisine, used to make dashi broth.
The flakes have a smoky, savory flavor known as umami.
Katsuobushi is often sprinkled on dishes like okonomiyaki and takoyaki.
It is lightweight and thin, almost paper-like in texture.
Katsuobushi enhances the taste of soups, sauces, and rice dishes.
It is considered one of the foundations of traditional Japanese flavor.
The production involves drying and fermenting fish for several months.

History

Katsuobushi production began in Japan around the 17th century.
It evolved as a preservation method for fish before refrigeration.
The technique involves boiling, smoking, drying, and fermenting bonito fish.
Katsuobushi became essential for making dashi, a base for many Japanese dishes.
Its umami-rich flavor influenced the development of Japanese cuisine.
The process was refined over centuries, becoming a traditional craft.
Today, katsuobushi remains widely used in homes and restaurants across Japan.
It also inspired the global appreciation of umami in cooking.

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