Katsuobushi

Katsuobushi is a type of dried, fermented, and smoked skipjack tuna (Katsuwonus pelamis). It is a staple ingredient in Japanese cuisine, particularly as a major component of dashi, a stock that forms the base for many soups and sauces. Katsuobushi's distinct umami flavor comes from its high inosinic acid content.

Etymology

The term "katsuobushi" is derived from the Japanese words "katsuo," meaning "skipjack tuna," and "bushi," meaning "warrior," due to the hard, wood-like texture of the dried fish.

Production

The production of katsuobushi involves several stages. The fish is first filleted into four pieces and simmered at a low temperature. The bones and skin are then removed, and the fillets are smoked in a special furnace for several days. After smoking, the fillets are sun-dried for several weeks until they become hard and wood-like. The fillets are then fermented with a special mold (Aspergillus glaucus) for up to six months. The mold helps to preserve the fish and gives it a unique flavor. The final product is a hard, wood-like block of katsuobushi that can be shaved into thin flakes for use in cooking.

Uses

Katsuobushi is most commonly used in the preparation of dashi, a basic stock used in Japanese cuisine. The fish flakes are also used as a topping for many dishes, such as okonomiyaki and takoyaki. In addition, katsuobushi is used in the preparation of certain types of sushi.

Related Terms

• Dashi: A class of soup and cooking stock used in Japanese cuisine.
• Okonomiyaki: A Japanese savory pancake containing a variety of ingredients.
• Takoyaki: A ball-shaped Japanese snack made of a wheat flour-based batter and cooked in a special molded pan.

See Also

• Japanese Cuisine
• Skipjack Tuna
• Fermentation (food)

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