The process of making Japanese katsuobushi. Japan's largest katsuobushi factory.
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The process of making Japanese katsuobushi. Japan's largest katsuobushi factory.
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Conoscete il vero katsuobushi? È un tipico alimento conservato a base di filetto di tonnetto striato (Katsuwonus pelamis), si utilizza in tantissime ricette tradizionali della cucina giapponese. I filetti di pesce vengono bolliti, affumicati e lasciati essiccare a lungo. La consistenza risulta molto tenace, di colore molto scuro all’esterno e più roseo all’interno. Se ne ottengono fiocchi di varie dimensioni, simili a trucioli, grazie a un apposito strumento chiamato katsuobushi kezuriki, una so
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Packed with Umami (savory flavor), Katsuobushi is a key ingredient of Dashi broth and also used in many other Japanese cooking. Read more: http://www.japanesecooking101.com/dried-bonito-flakes/ | Japanese Cooking 101
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