Katsuobushi (鰹節 or かつおぶし?) or okaka (おかか?) is the Japanese name for dried, fermented, and smoked skipjack tuna (Katsuwonus pelamis).
Bonito is a kind of tuna, and Katsuobushi is dried, smoked bonito. Katsuobushi is often used as flakes shaved from a piece of dried fish. This is actually Kezuribushi ...
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It's hard to imagine that a fish could dry out in the ocean. Ocean-dwelling fish, such as salmon, have special small molecules in their flesh that keep water flowing ...
We sell whole katsuobushi blocks for those who want to enjoy freshly grated katsuobushi flakes. This katsuobushi block is handmade by Tenpaku according to old ...
Katsuobushi are dried bonito flakes which are used to make dashi soup stock. Also, they are used as toppings in various dishes.
Learn about katsuobushi from Food Network's Food Terms Encyclopedia.
Other Names kezuribushi, kezurikatsuo, hanakatsuo, shaved skipjack, shaved bonito Description This is a basic ingredient in the Japanese kitchen made from dried ...
How to make dashi (出し) stock from scratch. A recipe for making Japanese dashi from katsuobushi and kombu.
Dried bonito, called katsuobushi in Japanese, has a venerable history. It was not until around the middle of the Edo period (1603-1868) ...