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      Yaizu Katsuobushi
      Yaizu Katsuobushi

      Yaizu Katsuobushi

      Ref : NISKATSI

      €15.70
      Tax Included
      Out-of-Stock

      Katsuobushi is an essential ingredient in Japanese cuisine, used to make dashi stock. Katsuobushi helps to create the famous fifth taste, umami (literally “savory” in Japanese).
      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 the production process. 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 grown on hadakabushi two or more times, it is called karebushi. The general term that encompasses all these products is katsuobushi.

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      Japan is an island blessed with abundant nature. The Japanese people developed mainly as farmers working the land and harvesting the 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, the 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 people 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 that 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 karebushi production technique 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 essential for dashi used in Japanese cooking, katsuobushi played an important role in the development of many local cuisines that emerged during the flourishing 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.


      What are the qualities of block katsuobushi compared to ready-made flakes?


      Whole katsuobushi preserves its flavor and ages very well if stored away from light and moisture. After each use, it is recommended to wrap it in plastic wrap, then vacuum seal it (for professionals) or place it in an airtight container, and then store it in the refrigerator at an ideal temperature not exceeding +5°C. Katsuobushi delivered in flakes loses its flavor very quickly if it is not consumed within a very short period of time and if it has not been packaged with nitrogen added to the packaging. It quickly becomes dull and its aromas fade. The taste notes quickly become unpleasant. The flakes should therefore be used within 8-10 days after opening the bag or after preparation. The use of nitrogen in the packaging allows for better preservation. However, it should be noted that packages larger than 500g should be avoided as they do not guarantee optimal organoleptic qualities. It is important to remember that only freshly grated or flaked katsuobushi reveals and preserves all its aromas.


      How to prepare Katsuobushi DASHI broth?


      Boil 1 liter of water, add 40 g of Katsuobushi flakes and simmer for 1 minute.
      Turn off the heat and leave to rest 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.

      NISKATSI

      Data sheet

      Origin
      Yaizu, Japan
      Weight
      according to piece
      Packaging
      individually vacuum-sealed
      Ingredients
      100% bonito (Katsuwonus Pelamis from Micronesia).
      Storage
      once open, please wrap in transparent film and store in down part of refrigerater
      Allergenic(s)
      dried bonito
      Nutritional values
      Per 100 g : energy 331 kcal (1399 kJ) ; fat 5,8 g, of which saturates 2,0 g ; carbohydrate 1,4 g, of which sugars <0,5 g ; protein 68 g ; salt 0,89 g.

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      Authentic Katsuobushi from Yaizu

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      Reviews about this product
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      Reviews subject to control

      0
      1★
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      2★
      0
      3★
      1
      4★
      2
      5★
      9.4/10


      Based on 3 reviews

      • 4

        Very difficult to cut. Better for grating. Good (Translated review)

        Merchant's answer

        Hello Pauline, Thank you for your comment. Bonito is only used grated, we have graters available at Nishikidôri to easily shred the bonito! Enjoy your meal, Margaux from Nishikidôri

      • 5

        Excellent product! (Translated review)

      • 5

        Essential for good dashi! (Translated review)



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                      Yaizu Katsuobushi
                      Yaizu Katsuobushi
                      €15.70
                      Tax Included
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