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Japonte Blog — Mold

Katsuobushi - A work of art

Posted by Eguchi Noritaka on

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...

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