Katsuobushi is the common name for smoked and dried bonito. Katsuobushi has several by-products with different names, depending on the stages and degree of processing. Bonito that has been boiled, smoked, and dried is known as arabushi. When the surface of arabushi is shaved and cut to improve its shape, it is called hadakabushi. If mold (microscopic fungus) is then cultivated on hadakabushi two or more times, it is called karebushi. The general term for all these products is katsuobushi.
Japan is an island blessed with abundant nature. Japanese people developed mainly as farmers working the land and harvesting fruits of the mountains, rivers, and ocean. They became great lovers of a wide variety of fish and shellfish, which are a vital source of protein. Throughout the history of the development of their culinary culture, Japanese have formed and evolved their fish-eating culture, from a wide variety of preparation methods such as grilling and stewing to a wide variety of products such as dried fish and fish paste. During this historical process, Japanese tried various methods of using katsuobushi to prepare dashi, and katsuobushi became the key ingredient for dashi. What is believed to be the primitive form of katsuobushi is mentioned in Japan's oldest historical record, the Kojiki (Record of Ancient Matters) from the year 712. At that time, katsuobushi was a valuable commodity used to pay taxes in kind because it was known for its long shelf life. However, its production method was probably very simple at the time; it was simply simmered in hot water and then dried in the sun. Later, in the Samurai era, it is said Samurai soldiers carried and ate katsuobushi just as it was; it was their ration on the battlefield. Around 1600, there was a change in the method of producing katsuobushi. Traditional sun drying was replaced by smoking over a wood fire, a process now known as arabushi. Then, around 1800, it is believed that the technique for producing karebushi appeared when it was discovered that growing a fungus of the Eurotium genus on arabushi improved its taste. This is how katsuobushi became a unique Japanese ingredient. As a classic ingredient in dashi, a broth used in Japanese cooking, katsuobushi played an important role in the development of many local cuisines that emerged during the prosperous Edo period (1600-1868). In addition, it was used as an offering to the gods. As a result, it came to be regarded as a gift of good fortune and a wedding present, becoming an integral part of Japanese life and customs.
For this premium version, the dark parts of the bonito's dorsal ridge have been removed, eliminating any residual bitterness.
How to prepare Katsuobushi DASHI broth
Boil 1 liter of water, add 40 g of Katsuobushi, and simmer for 1 minute.
Turn off the heat and let stand for 2 to 3 minutes. Drain the Katsuobushi using a strainer and set aside. Store the used Katsuobushi in the refrigerator to prepare a second serving or for other recipes. Drain off any excess liquid and refrigerate the used Katsuobushi (use within 24 hours).
You can also sprinkle the flakes on omelets, broths, mixed salads, and okonomiyaki.
