Katsuobushi

Katsuobushi (Japanese鲣 节) is dried and smoked bonito ( a of tuna ) and is essential for the Japanese cuisine. He is a major component of the Japanese soup stock dashi stocks. To this end, this wood-like product is processed with a kind of inverted planing ( katsuobushi bako ) to thin flakes which are cooked for a short time in water, to win the dashi. Katsuobushi flakes ( kezuribushi ,削り節) can be used directly for seasoning food and are a natural flavor enhancer. Your taste is mainly caused by inosine monophosphate.

The manufacturing process for Katsuobushi was perfected in 1675 Kishu (southeast of Osaka ). The fish is first filleted, then about 20 minutes lightly cooked. An hour later, the bones are removed and then smoked bonito up to two weeks every 6 hours a day, thereby reducing the water content from 70% to 25%. The now arabushi (荒 节) called fish will be dried 2-3 days in the sun and is then called hadakabushi. Finally it is cured with the aid of a fungus ( Eurotium Herbariorum ) until it has reached the final wood-like, whereby it is placed about every two weeks, for a time in the sun in order to kill the fungus on the surface layer.