Sababushi: Mackerel-based bushi with a rich, slightly sweet taste, used to add body and sweetness to stocks, not ideal for light dishes.
Tag: Katsuobushi
What is Soudabushi?
Soudabushi: Rich, heavy Spanish bonito bushi, often used in Kansai noodle dishes, with a unique iron-like taste that mellows overnight.
What is Magurobushi?
Magurobushi: Light-flavored tuna bushi for delicate dashi, ideal for clear soups and dishes with boiled vegetables, a rare find outside Japan.
How do different types of bushi taste?
Bushi taste guide: From the light, pure magurobushi to the rich, flavorful sodabushi, perfect for enhancing dishes across the spectrum.
The Different Ways to Shave Katsuobushi
Katsuobushi guide: Freshly shaved for pure dashi in fine dining, with various shavings tailored for specific dishes and flavors.
Types and Kinds of Katsuobushi
Katsuobushi buying guide: Learn to select from various types like Satsuma and arabushi for authentic Japanese dashi and dishes.
The Most Delicious Tamago Kake Gohan Recipe
Learn how to make the perfect comfort food, Tamago Kake Gohan, a traditional Japanese dish of raw egg over rice, with this inspired recipe
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.
How To Sharpen a Kezuriki
Learn the art of sharpening a Kezuriki, the traditional Japanese plane used for shaving katsuobushi, with detailed instructions and illustrations
How to Store Katsuobushi
Properly storing and caring for Katsuobushi (dried bonito flakes) ensures its longevity and flavor retention.
Hatsu Katsuo and Modori Katsuo
Explore Hatsu Katsuo and Modori Katsuo, two phases of skipjack tuna with distinct flavors and uses in culinary traditions.
How to make Traditional Dashi
Three Kinds of Katsuo Dashi: Exploring the nuances of Japanese bonito stock.