This content has been automatically translated from Ukrainian.
Katsuobushi (Katsuobushi) — is a dried, fermented and fried bonito fish. This product is one of the key ingredients in Japanese cuisine and is often used to make dashi broth, which is the basis of many Japanese dishes.
To make katsuobushi, bonito fish is first boiled, then fried, followed by a fermentation and drying process. Depending on the duration of drying, katsuobushi can have a different consistency from soft to very hard.
In the final stage of manufacturing, katsuobushi is usually hard. Hard katsuobushi rubs on thin shavings used in various dishes.
Katsuobushi shavings are often used together with algae comb to prepare bullion dasi.
Katsuobushi gives dishes a deep, smoky aroma and a characteristic umami flavor.
Also, katsuobushi shavings can be used as a side dish for rice, tempura and other Japanese dishes.
Katsuobushi is an important element of the Japanese culinary tradition and plays a key role in shaping the characteristic taste of many dishes.
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