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Tag: 鰹節

Skipjack Tuna Ecology

Dive into the ecology of skipjack tuna (Katsuwonus pelamis), the key ingredient in katsuobushi, and explore its migratory patterns and role in the marine ecosystem.

Bonito, Hatsu Katsuo, Katsuobushi, Kuroshio, Kuroshio current, Modori Katsuo, Oyashio Current, カツオ, 初鰹, 戻り鰹, 生態, 親潮, 鰹, 鰹節, 黒潮

How to Store Katsuobushi

Properly storing and caring for Katsuobushi (dried bonito flakes) ensures its longevity and flavor retention.

Aspergillus glaucus, Bonito, Hana Katsuobushi, Katsuobushi, Rice weevils, Silica Gel, Ziplock, 花鰹, 鰹節

Hatsu Katsuo and Modori Katsuo

Explore Hatsu Katsuo and Modori Katsuo, two phases of skipjack tuna with distinct flavors and uses in culinary traditions.

Bonito, Hashiri, Hatsu Katsuo, Katsuo Shokudou, Katsuobushi, Kuroshio current, Modori Katsuo, Nobori Katsuo, かつお食堂, 初鰹, 戻り鰹, 鰹節, 黒潮
hon-katsuobushi being sold in a market in Japan.

How to make Traditional Dashi

Three Kinds of Katsuo Dashi: Exploring the nuances of Japanese bonito stock.

Chawanmushi, Dashi, Ichibandashi, Kaiseki, Katsuobushi, Kezuriki, Nibandashi, だし, 一番だし, 二番だし, 削り器, 鰹節
Using two hands to hold a katsuobushi during shaving to provide stability.

How to Shave Katsuobushi

A detailed guide on how to shave Katsuobushi, emphasizing the importance of freshness and precision in achieving thin, flavorful flakes.

Aritsugu, Aspergillus glaucus, kanna, Katsuobushi, Kezuriki, kizuchi, shave, 削り器, 重春, 鰹節
A doll showing the different parts and organs of a Japanese Katsuo skipjack tuna.

Different Parts of Katsuobushi

Explore the intricate anatomy of katsuobushi, the traditional Japanese dried fish flakes essential for dashi, and learn about the different cuts and types.

Harabushi, Hatsu Katsuo, honkarebushi, Katsuobushi, Mebushi, Modori Katsuo, Obushi, Sebushi, 亀節, 初鰹, 戻り鰹, 本枯節, 鰹節

How Is Kasuobushi Made?

Discover the art of crafting Katsuobushi from scratch with precision and tradition.

arabushi, Bonito, Eurotium herbariorum, hon karebushi, honkarebushi, Katsuobushi, Katsuwonus pelamis, onibushi, Satsuma, spergillus glaucus, Yaizu, 一番火, 二番火, 本枯節, 焼津節, 鰹節
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