Despite challenges, we aim to continue sharing Japanese culinary knowledge freely. Your support helps sustain this project.
Statement by Phillipe Sperss regarding the publication of Fish Butchery by Josh Niland (published by Hardie Grant Books).
Iwashibushi: smoked sardine flakes with a smoky aroma, used for rich, flavorful dashi without bitterness. Ideal for soups.
Urumebushi: Smoked round herring used for dashi with a rich taste, available in shavings or powder for versatile culinary use.
Toribushi: A unique chicken-based bushi used in specialty shops for toppings or stock, offering a light yet savory dashi, sold pre-shaved or powdered.
Sanmabushi: Seasonal bushi from sanma, typically sold whole for a niboshi-style dashi, offering a rich yet clean-tasting stock.
Muroajibushi: Horse mackerel bushi with a lower fat content, offering a more acidic and less rich flavor, used in noodle soups and stews.
Sakebushi: Salmon bushi with low fat content, offering a subtle flavor profile akin to smoked salmon, ideal for ochazuke stock.
Sababushi: Mackerel-based bushi with a rich, slightly sweet taste, used to add body and sweetness to stocks, not ideal for light dishes.
Soudabushi: Rich, heavy Spanish bonito bushi, often used in Kansai noodle dishes, with a unique iron-like taste that mellows overnight.
Magurobushi: Light-flavored tuna bushi for delicate dashi, ideal for clear soups and dishes with boiled vegetables, a rare find outside Japan.
apanese ginger guide: From the rare, tender hajikame to the mature, spicy ohmi ginger, each variety enhances dishes with distinct flavors and textures.
Bushi taste guide: From the light, pure magurobushi to the rich, flavorful sodabushi, perfect for enhancing dishes across the spectrum.
Katsuobushi guide: Freshly shaved for pure dashi in fine dining, with various shavings tailored for specific dishes and flavors.