Katsuobushi
Katsuobushi is a type of dried, fermented, and smoked skipjack tuna (Katsuwonus pelamis). It is a staple ingredient in Japanese cuisine, particularly as a major component of dashi, a stock that forms the base for many soups and sauces. Katsuobushi's distinct umami flavor comes from its high inosinic acid content.
Etymology[edit | edit source]
The term "katsuobushi" is derived from the Japanese words "katsuo," meaning "skipjack tuna," and "bushi," meaning "warrior," due to the hard, wood-like texture of the dried fish.
Production[edit | edit source]
The production of katsuobushi involves several stages. The fish is first filleted into four pieces and simmered at a low temperature. The bones and skin are then removed, and the fillets are smoked in a special furnace for several days. After smoking, the fillets are sun-dried for several weeks until they become hard and wood-like. The fillets are then fermented with a special mold (Aspergillus glaucus) for up to six months. The mold helps to preserve the fish and gives it a unique flavor. The final product is a hard, wood-like block of katsuobushi that can be shaved into thin flakes for use in cooking.
Uses[edit | edit source]
Katsuobushi is most commonly used in the preparation of dashi, a basic stock used in Japanese cuisine. The fish flakes are also used as a topping for many dishes, such as okonomiyaki and takoyaki. In addition, katsuobushi is used in the preparation of certain types of sushi.
Related Terms[edit | edit source]
- Dashi: A class of soup and cooking stock used in Japanese cuisine.
- Okonomiyaki: A Japanese savory pancake containing a variety of ingredients.
- Takoyaki: A ball-shaped Japanese snack made of a wheat flour-based batter and cooked in a special molded pan.
See Also[edit | edit source]
Katsuobushi Resources | ||
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