Are you fishing for a new culinary experience? Look no further than katsuobushi, the dried bonito flakes used in Japanese dishes to add a splash of umami flavor. Not only is it a sustainable food, but any waste from processing is used as fertilizer for fields!
Production Process and Culinary Uses
Katsuobushi, the secret ingredient in many traditional Japanese dishes, is made by drying and shaving bonito into thin flakes. These flakes are used in a variety of Japanese dishes as a topping, such as on okonomiyaki, as a sauce such as for tempura, or to make broth for miso soup. Katsuobushi is rich in protein and has a long history in Japanese cuisine. In fact, Japanese people have been eating katsuobushi for more than 600 years. Today, it’s still a common ingredient in dishes like those mentioned above, as well as salad, nikujaga (lit. meat and potatoes), and even curry rice.
Making katsuobushi, a type of dried and fermented tuna,is a nearly six-month process. It involves freezing, boiling, smoking, reshaping, sun-drying, and shaving into various shapes. Bonito is caught, frozen on the boat, and boiled before the bones, scales, and dirt are removed. The fish is then smoked and dried, and reshaped again before being fermented for preservation. This process is repeated until the katsuobushi meets standards and is shipped to stores.
Katsuobushi Craft Shops in Chiba Prefecture and Kamogawa City
For high-quality katsuobushi that will give your Japanese food creations a bang, you will want to visit the katsuobushi craft shops in Kamogawa City, which are known for producing high-quality katsuobushi. These include Nagai Katsuobushi, Suzuki Katsuobushi, and Matsubaya where you can purchase popular katsuobushi products such as okakahijiki. You can also purchase their products online. These shops are located approximately one hour and 26 minutes from Tokyo Station and can be reached by car via the Tokyo Bay Aqua Line by car.
Sustainability and Katsuobushi
Katsuobushi is a traditional preserved food, and every part is used without waste. Any waste resulting from the processing of katsuobushi is used as fertilizer for fields. This approach to food production is vital to the future of our planet and promotes ecotourism initiatives.
Reel in delicious new flavors with Katsuobushi! This sustainable and flavorful ingredient has a long history in Japanese cuisine and has been enjoyed for over 600 years. Don’t be koi – try out the various dishes it can be used in, such as miso soup, salad, and even curry rice. With its beautiful umami-rich flavor, katsuobushi is sure to be a catch in any dish.
For detailed information on the production process of dried bonito flakes and the specialty stores in Kamogawa City that sell them, please visit the following web page: http://www.tokyo-day-trip.jp/wp-content/uploads/2023/03/Katsuobushi-Guidebook.pdf