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Bonito

Bonito

¥1,500 - ¥1,500
¥1,500
¥1,500 - ¥1,500
¥1,500

-About the material-

Katsuobushi is a traditional seasoning widely used in Japanese cuisine, and is made by drying and fermenting fish. Katsuobushi is mainly made from the flesh of a fish called bonito, which is thinly shaved and dried.

Bonito flakes add depth and flavor to dishes with their unique aroma and flavor. In particular, the soup stock extracted from bonito flakes is considered essential as a basic seasoning for Japanese cuisine.

The process of making bonito flakes is as follows:

  1. Fishing and processing:Fresh bonito is caught and processed, including removing blood and disposing of internal organs.

  2. Drying and fermentation:Fillet the bonito, sprinkle with salt, dry, and dry in a well-ventilated place. After that, the bonito is stuffed into a vat and fermented by adding koji, rice bran, etc.

  3. Drying and aging:After fermentation, the bonito is dried again. It is then aged to bring out its flavor and umami.

The main use of bonito flakes is generally as a soup stock. Dashi is used as a basic seasoning and flavoring agent in Japanese cuisine, and is also used in a wide variety of dishes.