This recipe is inspired by the Tamago Kake Gohan I used to eat at Mengekijou Genei (麺劇場 玄瑛) Ramen, countless … More
Tag: Katsuobushi
9. Skipjack Tuna Ecology (Katsuwonus pelamis/Katsuo/鰹/カツオの生態)
All art and illustrations in this series and article have been contributed kindly by the lovely Linran, who can be … More
8. How to sharpen a Kezuriki (削り器を研ぐ)
All art and illustrations in this series and article have been contributed kindly by the lovely Linran, who can be … More
7. Katsuobushi (鰹節) Storage and Care (保管方法)
The previous article in this series is 6. Hatsu Katsuo (初鰹) and Modori Katsuo (戻り鰹), the highest quality Katsuobushi (鰹節) … More
6. Hatsu Katsuo (初鰹) and Modori Katsuo (戻り鰹), the highest quality Katsuobushi (鰹節)
All art and illustrations in this series and article have been contributed kindly by the lovely Linran, who can be … More
5. How to make Dashi/鰹節のプロがこっそり教えるだしの取り方
The main 3 kinds of Dashi used in Japanese cuisine is the first stock- ( Ichibandashi/ 一番だし), the second stock made from the the left over ingredients (Nibandashi/二番だし) and Katsuobushi and Kombu stock (かつおと昆布の合わせだし). The following post are their recipes.
4. How to Shave Katsuobushi Using a Kezuriki 鰹節のプロがこっそり教える削り方
This article leads on from Different Parts and Types of Katsuobushi (鰹節の解剖学). There is a famous saying amongst Japanese chefs, … More
3. Different Parts and Types of Katsuobushi (鰹節の解剖学)
A whole skipjack tuna is broken down into it’s various parts before being made into Katsuobushi. A doll is used to show each constituent part.
2. How Katsuobushi is Made (鰹節が出来るまで)
All art and illustrations in this series and article have been contributed kindly by the lovely Linran, who can be … More
Japanese Dashi (出汁) Stock
Dashi (出汁) Dashi (出汁), plays the same role in Japanese Washoku (和食) cuisine in the same way that stocks are … More