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Japonte Blog — Umami

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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About Nori

Posted by Eguchi Noritaka on

About Nori
Picking of Nori begins in November, and soft and fragrant Nori, called “first picked Nori” since the end of the year, is on the market. 

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