Dry shaved bonito
Katsuobushi (Dried Bonito Flakes)
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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.
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Katsuobushi is dried bonito flakes, the backbone of much Japanese cooking; It is used to make soup stock or add extra flavor; This package contains five.
ounces. ( gram) bag. Although bonito is one of the most important fish in Japanese cuisine, it is rarely eaten as the entr e of a meal. Instead, the dark.
Description:Related Articles Dried bonito is a major source of the traditional soup stock that is essential to so many Japanese dishes. The choice variety is fermented and takes several months to make, and even ordinary, unfermented kinds take a month. This important seasoning is being driven from its position in everyday Japanese life by quick chemical alternatives. History of Dried Bonito Dashi, or soup stock, forms the backbone of Japanese cuisine. Various kinds of dashi are found in different parts of Japan, such as those made from kelp and shiitake mushrooms, those from dried baby sardines, and those from flying fish. But the most widely used kind is awasedashi, which is made by blending kelp and dried bonito, or skipjack tuna.