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Japonte Blog

Katsuobushi - A work of art

Katsuobushi is one of the most important basic ingredients to enhance umami of Japanese cuisines. We visited a Katsuobushi craftsman family located at Makurazaki in Kagoshima prefecture, where traditional hand-made processes are inherited. In recent years, bonito serving as a raw material for Katsuobushi is mostly frozen one caught by netting fishing in the South Sea. However, they stick to Ippon-dzuri (single-pole fishing) in the near waters. There are scientific reasons behind.In the netting fishing, the captured bonito rampages in the net. As a result, the energy substance ATP in the body that turns into umami ingredients after death is consumed and reduced. On the other hand, lactic acid is generated, and sourness increases. The authentic style Katsuobushi is made...

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German Asparagus Dinner 2018 in TOKYO

Japonte participated in the German Asparagus Dinner 2018 in TOKYO, one of largest event sponsored by members of the German Chamber of Commerce and Industry in Japan. People enjoyed a fabulous menu including white asparagus and nice white wines in a wonderful German spring atmosphere. Japonte contributed as a raffle sponsor to provide a voucher ticket for Japonte Shop.

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