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.| The Japanese Food Lab
A combination we’d never imagined, but is it one we’ll want to forget? The stock called dashi is one of the most ubiquitous ingredients in Japanese cooking. Made from kombu (kelp) and katsuobushi (bonito flakes), dashi can be found in miso soup, the broths for udon and soba noodles, and even as an ingredient in […]| SoraNews24 -Japan News-
Niboshi dashi is a savory stock made from dried fish, perfect for soups. It offers various flavors depending on preparation: cold brew, simmer, or sous vide.| The Japanese Food Lab
Urumebushi: Smoked round herring used for dashi with a rich taste, available in shavings or powder for versatile culinary use.| The Japanese Food Lab
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.| The Japanese Food Lab
Sanmabushi: Seasonal bushi from sanma, typically sold whole for a niboshi-style dashi, offering a rich yet clean-tasting stock.| The Japanese Food Lab
Explore the intricate anatomy of katsuobushi, the traditional Japanese dried fish flakes essential for dashi, and learn about the different cuts and types.| The Japanese Food Lab
Discover the art of crafting Katsuobushi from scratch with precision and tradition.| The Japanese Food Lab
