{"title":"Bonito katsuobushi and other fish","description":"\u003ch2 style=\"text-align:justify;\"\u003e\n\n\u003cstrong\u003e \u003c\/strong\u003e\u003cstrong\u003eWhat is katsuobushi?\u003c\/strong\u003e\n\n\u003c\/h2\u003e\n\u003cp style=\"text-align:justify;\"\u003eThe term \"Katsuobushi\" commonly refers to smoked and dried \u003cstrong\u003ebonito\u003c\/strong\u003e. \u003cstrong\u003eKatsuobushi\u003c\/strong\u003e comes in several secondary products, each with a different name depending on the stages and degree of its elaboration.\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003e\u003cstrong\u003eDried bonito\u003c\/strong\u003e (Katsuwonus pelamis) that has been boiled, smoked, and dried is called arabushi. When arabushi is planed and trimmed to improve its shape, it is then called hadakabushi. By cultivating a mold (microscopic fungus) on the hadakabushi two or more times, karebushi is obtained.\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003eThe generic term for these products is katsuobushi.\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003e \u003c\/p\u003e\n\u003ch3 style=\"text-align:justify;\"\u003eThe history of dried bonito:\u003c\/h3\u003e\n\u003cp style=\"text-align:justify;\"\u003eSince late 2013, Washoku, or Japanese culinary traditions, has been inscribed on UNESCO's Intangible Cultural Heritage of Humanity list, news that was joyfully received in Japan. \u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003eWhen we talk about Washoku, or Japanese cuisine, dishes like sushi, sukiyaki, tempura, \u003ca href=\"https:\/\/kureanskincare.com\/fr\/107-soba\"\u003esoba\u003c\/a\u003e, and \u003ca href=\"https:\/\/kureanskincare.com\/fr\/105-udon\"\u003eudon\u003c\/a\u003e often come to mind. It's possible that some dishes you regularly consume are adapted versions of Japanese recipes, adjusted to local tastes.\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003eToday, Washoku is enjoyed worldwide. It can be said that the secret of this cuisine lies in \u003ca href=\"https:\/\/kureanskincare.com\/fr\/34-dashi\"\u003edashi\u003c\/a\u003e (meaning soup broth), which is the base of many Japanese dishes, much like broth is for Western cuisine.\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003eDashi is the equivalent of Washoku. It is prepared with ingredients such as katsuobushi (smoked and dried bonito) and \u003ca href=\"https:\/\/kureanskincare.com\/fr\/64-kombu\"\u003ekombu\u003c\/a\u003e (dried seaweed). Today, everyone can consume a wide variety of food from around the world and is faced with a multitude of information on a wide range of products. Therefore, by promoting Washoku, Japan has a responsibility to provide accurate information on the dashi used in this cuisine and its flavors. The foundation of Washoku is dashi, and the most popular type of dashi is katsuobushi dashi (dashi made with katsuobushi).\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003eFor centuries and up to today, the Japanese have developed a unique culinary culture where fish plays a primary role, especially katsuobushi, which is made by simmering bonito in hot water, then smoking and drying it.\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003eThis ingredient has long been a favorite of the Japanese, appreciated for its delicious taste and long shelf life.\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003e \u003c\/p\u003e\n\u003ch3 style=\"text-align:justify;\"\u003e\u003cstrong\u003eDried Bonito and Katsuobushi Dashi: why do the Japanese love them?\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp style=\"text-align:justify;\"\u003eJapan, an island blessed with abundant nature, has seen its people develop as farmers exploiting the riches of the mountains, rivers, and ocean. The Japanese have become great lovers of fish and shellfish, vital sources of protein.\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003eOver the centuries, the Japanese have perfected their culinary culture around fish, using a wide variety of preparation methods, such as grilling or stewing, and producing dried fish and fish pastes. Among these practices, the use of katsuobushi to prepare dashi has become central, making katsuobushi a key ingredient in Japanese broth. \u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003eThe primitive form of katsuobushi is mentioned in the \"Kojiki\" (Chronicle of Ancient Facts) from the year 712. At that time, katsuobushi was a valuable commodity, often used to pay taxes in kind, due to its long shelf life. Its production was then very simple: simmered in hot water and dried in the sun.\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003eLater, in the Samurai era, it is reported that soldiers carried and consumed katsuobushi as it was, as a ration on battlefields.\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003eAround 1600, the production method of katsuobushi evolved. Traditional sun-drying was replaced by wood-fire smoking, creating what is known today as arabushi. Around 1800, the production technique of karebushi appeared: it was discovered that cultivating a fungus of the Eurotium genus on arabushi improved its taste. Thus, katsuobushi became a unique ingredient in Japan.\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003eA classic and essential element for dashi used in Japanese cuisine, katsuobushi played a crucial role in the development of many varieties of local cuisines during the Edo period (1600-1868). Culturally, it was also used as an offering to the gods, considered an auspicious gift and a wedding present, thus becoming an integral part of Japanese life and customs.\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003e \u003c\/p\u003e\n\u003ch3 style=\"text-align:justify;\"\u003e\u003cstrong\u003eDried Bonito and Umami:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp style=\"text-align:justify;\"\u003eAlongside sweet, salty, sour, and bitter, Umami is the fifth taste category, first identified by Japanese scientists. Today, Umami is recognized as a common taste worldwide.\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003e\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003eGlutamic acid, an amino acid classified as Umami, was discovered in kombu (dried seaweed) in 1903. In 1913, Japanese scientists also identified inosinic acid, a nucleotide classified as Umami, in katsuobushi. In 1960, it was discovered that awase dashi (mixed dashi), prepared from katsuobushi and kombu, intensified Umami due to the interaction between inosinic acid from katsuobushi and glutamic acid from kombu.\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003e\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003eThis powerful Umami interaction enhances the taste of food even with a small amount of salt. Thus, one of the reasons for the Japanese preference for \u003cstrong\u003ekatsuobushi dashi\u003c\/strong\u003e has been scientifically confirmed.\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003e\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003e\u003cstrong\u003eDoes the production reserved for export have the same organoleptic qualities as that dedicated to the Japanese domestic market?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003eThe product is different because the smoky notes are much less pronounced. The product is more refined, offering a subtle and elegant flavor, with less marked acidity. Many Japanese chefs recognize the quality of this product and are often surprised by its exceptional results. It is also healthier, without benzopyrene saturation or Eurotium molds. However, it is perfectly recognized by many Japanese chefs, who are very surprised by the results obtained.\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003eIn Western cuisine, its use will be easier because the smoky notes and strong bonito notes are replaced by more delicate accents accessible to all.\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003e \u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003e\u003cstrong\u003eIs it a product requiring special logistical requirements?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003eKatsuobushi requires specific logistics, with controlled refrigerated temperature transport, whether by sea or air. To guarantee its quality, it is crucial that the temperature does not exceed 5°C during long journeys. It is stored in a cold room in France but can be shipped at ambient temperature to professionals if delivery times are less than 5 days. However, refrigeration is recommended.\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003eQuantities are currently limited.\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003e \u003c\/p\u003e\n\u003ch2 style=\"text-align:justify;\"\u003e\u003cstrong\u003eWhat are the differences in use between block bonito and flaked bonito? \u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp style=\"text-align:justify;\"\u003eThe applications are exactly the same whether in block or flakes. The difference lies in the fact that, to use block bonito, you will need a \u003ca href=\"https:\/\/kureanskincare.com\/fr\/149-rapes-a-katsuobushi\"\u003egrater\u003c\/a\u003e to obtain flakes.\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003eIt is important to maintain a 60-degree angle for the katsuobushi block to optimize the piece and absolutely not to grate by placing the piece flat on the grater.\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003e \u003c\/p\u003e\n\u003ch2 style=\"text-align:justify;\"\u003e\u003cstrong\u003eThe benefits of Katsuobushi: \u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp style=\"text-align:justify;\"\u003e\u003cstrong\u003eBonito\u003c\/strong\u003e is very rich in nutritional value. Indeed, 20% of the human body's composition consists of amino acids that play a crucial role in the formation of muscles, vital organs, bones, nerves, blood, and skin. Among the 20 essential amino acids, 9 cannot be produced by the human body and must be supplied through diet. What is remarkable about katsuobushi is that it contains these 9 essential amino acids in balanced proportions.\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003eFurthermore, katsuobushi is particularly rich in docosahexaenoic acid (DHA), an important nutrient for cognitive development and function, and eicosapentaenoic acid (EPA), known for its preventive properties against thromboembolic disorders such as phlebitis and blood clots.\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003e \u003c\/p\u003e\n\u003ch2 style=\"text-align:justify;\"\u003e\n\n\u003cstrong\u003eThe typical katsuobushi production process:\u003c\/strong\u003e\n\n\u003c\/h2\u003e\n\u003cp style=\"text-align:justify;\"\u003eThe katsuobushi production process is complex and time-consuming. It takes about a month to produce Arabushi and two to six months to finish karebushi, the fermented version. Although modern production equipment has been partially adopted, and productivity and hygiene have been improved, the basic process remains unchanged since ancient times.\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003eKatsuobushi is prepared by skilled artisans who take great pride and confidence in their production of this traditional ingredient, which has played a key role in supporting Japan's culinary culture. Today, most katsuobushi is produced in the city of Makurazaki and the Yamagawa district of Ibusuki city (both in Kagoshima Prefecture on the island of Kyushu in the south) and in Yaizu (in Shizuoka Prefecture, south of Tokyo).\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003e \u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003e\u003cstrong\u003eDescription of the five key and traditional stages of dried bonito or katsuobushi production \u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"text-align:justify;\"\u003e\n\n\u003cli\u003eStage 1: Cutting (Namagiri)\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp style=\"text-align:justify;\"\u003eFirst, the heads of the bonito are removed and gutted to prepare them for cooking.\u003c\/p\u003e\n\u003cul style=\"text-align:justify;\"\u003e\n\n\u003cli\u003eStage 2: Cooking (Shajuku)\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp style=\"text-align:justify;\"\u003eThe bonito fillets are boiled for about an hour in water heated to a temperature of 85 to 95°C. This process inactivates enzymes present in the flesh, prevents decomposition, and coagulates proteins.\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003e\u003c\/p\u003e\n\u003cul style=\"text-align:justify;\"\u003e\n\n\u003cli\u003eStage 3: Cleaning (Honenuki)\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp style=\"text-align:justify;\"\u003eRemove bones, fins, and scales.\u003c\/p\u003e\n\u003cul style=\"text-align:justify;\"\u003e\n\n\u003cli\u003eStage 4: Smoking (Baikan)\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp style=\"text-align:justify;\"\u003eThe bonito fillets, now boiled and cleaned, are exposed to wood smoke. This process is repeated until the moisture content of the fillets drops to no less than 26%. The resulting product is arabushi, a very aromatic smoked food.\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003eTo obtain Karebushi, the arabushi is planed, and mold cultivation is applied two or more beneficial times (Kabitsuke process). The resulting product is called Karebushi.\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003eAs the production process described above indicates, katsuobushi is a product that is 100% bonito and nothing else. The absence of added salt, seasoning, or preservatives in its production differentiates it from other smoked products.\u003c\/p\u003e\n\u003ch3 style=\"text-align:justify;\"\u003e\u003cstrong\u003eThe advantages of the smoking process\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp style=\"text-align:justify;\"\u003eThe repeated smoking of bonito after cooking in simmering water gives katsuobushi a very particular aroma.\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003eIn addition, the phenolic substances contained in the smoke prevent the oxidation of fats. Fish fats oxidize particularly quickly and are susceptible to degradation. Unless dried by smoking, bonito fillets would deteriorate quickly and would never acquire the pleasant taste of katsuobushi.\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003e \u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003e\u003cstrong\u003eThe essential role of mold (microscopic fungus)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003eThe mold cultivation process plays an essential role in determining the taste of Karebushi. During this stage, a mold of the Eurotium genus, selected for its remarkable qualities, is cultivated. This serves to further reduce the moisture still contained in the katsuobushi after drying and smoking. Furthermore, the lipolytic enzymes contained in the mold break down the fats in the fillets, thus giving the dashi more transparency.\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003e \u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003e\u003cstrong\u003eEtymology of the word katsuobushi \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003eFirstly, smoked dried fish is generally called \"Fushi.\"\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003eSecondly, bonito is called \"Katsuo.\"\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003ePerhaps you are starting to understand, as smoked and dried fish (Fushi) is made from bonito (Katsuo), hence the Japanese name katsuobushi (Katsuo + Fushi; the combination of the two words slightly changes the pronunciation).\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003e \u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003e\u003cstrong\u003eCorrect storage necessary for taste preservation\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003eWhen buying katsuobushi and wanting to keep it for a long time, care must be taken to protect it from mold (different from beneficial mold) and insects. Katsuobushi should be stored in the refrigerator in an airtight, vacuum-sealed package.\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003eWhen buying Kezuribushi (thin katsuobushi flakes) and the bag has been opened, it should be resealed airtight, with the air removed, and placed in the refrigerator. If the bag is small, it is recommended to consume it entirely in one go.\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003eThe problem is that if katsuobushi or an opened bag of Kezuribushi is kept, the katsuobushi will oxidize upon contact with air, and its aroma will deteriorate. Care must be taken!\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003e \u003c\/p\u003e\n\u003ch2 style=\"text-align:justify;\"\u003e\u003cstrong\u003eHow to use Katsuobushi in cooking?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp style=\"text-align:justify;\"\u003eKatsuobushi comes in several forms and applications in Japanese cuisine. Previously, in Japan, people bought katsuobushi in blocks and grated it themselves before using it to prepare dashi or other dishes. Today, there are convenient versions that make it easier to use.\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003eThe most common form today is Kezuribushi, or katsuobushi flakes, sold in bags in Japanese food stores. This ready-to-use product allows for the preparation of dashi without having to grate the katsuobushi yourself. Kezuribushi comes in various thicknesses, shapes, and sizes, adapted to the varied needs of consumers.\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003eThere are also other convenient options for preparing katsuobushi dashi:\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003e- Katsuobushi powder: This instant condiment, prepared from pulverized katsuobushi, is used to make dashi quickly.\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003e- Liquid condiment: Prepared with katsuobushi dashi, this product is ideal for seasoning noodle soups such as Soba, Udon, Somen, or Ramen.\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003eThese varied products allow katsuobushi dashi to be incorporated into a wide variety of Japanese dishes, including Miso soup, simmered dishes like Nimono, and Japanese stews such as Nabe. Katsuobushi is also a key ingredient in specialties like Tamagoyaki (Japanese omelet), Chawanmushi (steamed custard), Okonomiyaki (Japanese savory pancake), and Takoyaki (octopus balls).\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003e \u003c\/p\u003e\n\u003ch2 style=\"text-align:justify;\"\u003e\u003cstrong\u003eHow to prepare katsuobushi dashi?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp style=\"text-align:justify;\"\u003eThe instructions below are for preparing dashi with Kezuribushi (katsuobushi in thin flakes).\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003eHave 30g of Kezuribushi and 1L of water ready.\u003c\/p\u003e\n\u003col style=\"text-align:justify;\"\u003e\n\n\u003cli\u003eBring 1L of water to a boil in a saucepan.\u003c\/li\u003e\n\n\u003cli\u003eAdd 30g* of Kezuribushi to the saucepan.\u003c\/li\u003e\n\n\n\u003c\/ol\u003e\n\u003cp style=\"text-align:justify;\"\u003eImmediately turn off the heat.\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003e*The recommended ratio is 3-4 parts Kezuribushi to 100 parts water.\u003c\/p\u003e\n\u003col start=\"3\" style=\"text-align:justify;\"\u003e\n\n\u003cli\u003eThe Kezuribushi will quickly sink to the bottom of the saucepan. Once it has, strain the liquid through a cloth or sieve.\u003c\/li\u003e\n\n\n\u003c\/ol\u003e\n\u003cp style=\"text-align:justify;\"\u003eYou now have delicious dashi.\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003e \u003c\/p\u003e\n\u003ch2 style=\"text-align:justify;\"\u003e\u003cstrong\u003eHow to make awase dashi with a mixture of katsuobushi and kombu (dried seaweed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp style=\"text-align:justify;\"\u003eThe instructions below are for preparing awase dashi (mixed dashi) with katsuobushi and kombu (dried seaweed). Have 30g of Kezuribushi (= thin katsuobushi flakes), 10g of kombu, and 1L of water ready.\u003c\/p\u003e\n\u003col style=\"text-align:justify;\"\u003e\n\n\u003cli\u003eBegin by wiping any traces of dirt from the surface of the kombu with a soft, clean cloth. Place the kombu in a saucepan and pour water over it.\u003c\/li\u003e\n\n\u003cli\u003ePlace the saucepan over low heat and gently heat the water and kombu. Just before the water starts to boil, remove the kombu from the saucepan.\u003c\/li\u003e\n\n\u003cli\u003eThen, add the Kezuribushi (thin Katsuobushi flakes) to the same saucepan. Turn off the heat and wait for the Kezuribushi to settle at the bottom. Once it has, strain the liquid through a cloth or a fine-mesh sieve. You now have delicious dashi.\u003c\/li\u003e\n\n\n\u003c\/ol\u003e\n\u003cp style=\"text-align:justify;\"\u003eUsing Kezuribushi allows you to quickly prepare delicious katsuobushi dashi, which is the basic broth used in Japanese cuisine for dishes like Nimono (simmered vegetables) and Nabe (Japanese hot pot). By adding shoyu (\u003ca href=\"https:\/\/kureanskincare.com\/fr\/25-sauce-soja\"\u003esoy sauce\u003c\/a\u003e), \u003ca href=\"https:\/\/kureanskincare.com\/fr\/268-mirin\"\u003emirin\u003c\/a\u003e (sweet sake seasoning), and sugar to katsuobushi dashi, you will get a good soup for Soba noodles. Additionally, you can enhance the flavors of dashi by mixing katsuobushi dashi with other dashi made from other smoked and dried fish like Saba (mackerel) or Soudagatsuo (bonito skipjack).\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003e \u003c\/p\u003e\n\u003ch2 style=\"text-align:justify;\"\u003e\u003cstrong\u003eUsing katsuobushi as a topping: \u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp style=\"text-align:justify;\"\u003eBeyond using katsuobushi dashi in cooking, another common use for katsuobushi is sprinkling Kezuribushi as a topping on food. Have you ever seen videos of \"Dancing katsuobushi\" on ready-made Japanese foods like Takoyaki (octopus balls) or Okonomiyaki (Japanese savory pancake containing a variety of ingredients)? Kezuribushi expands and contracts under the influence of the hot steam from the food, making it appear to dance, hence the name \"Dancing katsuobushi.\" Needless to say, the use of katsuobushi as a topping is not limited to Takoyaki and Okonomiyaki. Some dishes are served with thin slices of richly aromatic Arabushi or sprinkled with exquisitely sweet Karebushi.\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003eToday, the use of katsuobushi extends beyond Japanese cuisine. Japanese chefs are taking on the challenge of using katsuobushi in non-Japanese dishes, each following their inspiration. At the most basic level, given its appeal to the Japanese palate, katsuobushi is certainly an essential ingredient in their pantry.\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003e \u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003e\u003cstrong\u003eSome final observations\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003eKatsuobushi is an essential traditional Japanese ingredient for Washoku. Despite the modernization of the production process through mechanization, it is recognized that the expertise of individual artisans, based on traditional techniques, in addition to what machines do, plays a decisive role in ensuring the quality of katsuobushi.\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003eWhen exporting food products from Japan to another country or vice versa, it is necessary to comply with the laws of each country, including those concerning hygiene. As traditional Japanese cuisine (Washoku) spreads around the world, companies involved in the katsuobushi industry in Japan are making every effort to ensure that delivered products meet the standards of the export market (destination).\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003eAll countries have their own traditional foods, and for each of these foods, there is a unique artisanal production method. As there have been advances in automation and sanitary considerations have developed in modern times, some of these artisanal methods of producing typical foods may have been forgotten. Nevertheless, to truly understand a country, it remains essential to respect and honor the typical foods of that country as an element of the overall culinary culture that local geography and climate have fostered.\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003eKatsuobushi has largely contributed to the evolution of Japan's culinary culture, and the Japanese predilection for this ingredient will certainly endure tirelessly in the future. Companies in the katsuobushi industry in Japan are now engaged in the next step, seeking to share the appeal of katsuobushi with people around the world and make katsuobushi loved more than ever.\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003e \u003c\/p\u003e\n\u003ch2 style=\"text-align:justify;\"\u003e\u003cstrong\u003eWhy does dried bonito move?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp style=\"text-align:justify;\"\u003eKatsuobushi flakes (Kezuribushi) placed on a hot dish as a garnish will dance under the effect of heat. You can find videos of this phenomenon under the name \"Dancing katsuobushi.\"\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003e \u003c\/p\u003e\n\u003ch2 style=\"text-align:justify;\"\u003e\u003cstrong\u003eHow to use katsuobushi?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp style=\"text-align:justify;\"\u003eKatsuobushi can be used in two ways:\u003c\/p\u003e\n\u003cul style=\"text-align:justify;\"\u003e\n\n\u003cli\u003eFor preparing dashi\u003c\/li\u003e\n\n\u003cli\u003eAs a topping on a hot dish\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp style=\"text-align:justify;\"\u003e \u003c\/p\u003e\n\u003ch2 style=\"text-align:justify;\"\u003e\u003cstrong\u003eHow to replace katsuobushi?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp style=\"text-align:justify;\"\u003eYou can replace katsuobushi with \u003ca href=\"https:\/\/kureanskincare.com\/fr\/134-champignons\"\u003eshiitake mushrooms\u003c\/a\u003e or \u003ca href=\"https:\/\/kureanskincare.com\/fr\/58-kombu\"\u003ekombu seaweed\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003eKombu can be grilled and ground for use as a topping on noodles, tofu, and vegetables.\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003eShiitake mushrooms can replace katsuobushi in making dashi broth. The goal is to offer a vegetarian dashi broth.\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003e \u003c\/p\u003e\n\u003ch2 style=\"text-align:justify;\"\u003e\u003cstrong\u003eWhere to find dried bonito Katsuobushi?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp style=\"text-align:justify;\"\u003eYou can find dried bonito Katsuobushi on your Japanese grocery website Nishikidôri in flakes or pieces.\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003e \u003c\/p\u003e","products":[{"product_id":"bonite-sechee-katsuobushi-de-yaizu-en-morceau","title":"Dried bonito Katsuobushi from Yaizu in whole piece","description":"\u003cp\u003eKatsuobushi 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 the arabushi is shaved and it is trimmed to improve its shape, it is then called hadakabushi. If mould (a microscopic fungus) is then cultivated on the hadakabushi two or more times, it is called karebushi. The general term encompassing all these products is katsuobushi.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/1-_Autenthique_Katsuobushi_de_Yaizu_-_2026.pdf?v=1787301319\" target=\"_blank\" rel=\"noopener\"\u003eLearn more\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u0026nbsp;\u003c\/p\u003e","brand":"SHINMARUSHO","offers":[{"title":"100-140 g net","offer_id":54111278989645,"sku":"NISKATS2","price":9.48,"currency_code":"EUR","in_stock":false},{"title":"181-220 g net","offer_id":54111279022413,"sku":"NISKATSI","price":13.46,"currency_code":"EUR","in_stock":true},{"title":"221-260 g net","offer_id":54111279055181,"sku":"NISKATS4","price":17.54,"currency_code":"EUR","in_stock":false},{"title":"261-300 g net","offer_id":54111279087949,"sku":"NISKATS5","price":20.19,"currency_code":"EUR","in_stock":false},{"title":"141-180 g net","offer_id":54111279120717,"sku":"NISKATS3","price":12.18,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/KATS1.webp?v=1786960037"},{"product_id":"copeaux-de-katsuobushi-hanakatsuo","title":"Katsuobushi Hanakatsuo Shavings","description":"\u003cp\u003e\"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 preparation process. Bonito that has been boiled, smoked and dried is known as \"arabushi\". When the surface of \"arabushi\" is shaved and trimmed to improve its shape, it is called \"hadakabushi\". If a mould (microscopic fungus) is then cultivated on the \"hadakabushi\", twice or more, it is called \"karebushi\". The general term encompassing all these products is \"katsuobushi\".\u003c\/p\u003e","brand":"NISHIKIDORI 2026","offers":[{"title":"40 g","offer_id":54111382864205,"sku":"NISWU003","price":6.35,"currency_code":"EUR","in_stock":false},{"title":"500 g","offer_id":54111382896973,"sku":"NISWU001","price":44.41,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/WU003-s.webp?v=1782227556"},{"product_id":"copeaux-de-katsuobushi-hanakatsuo-premium","title":"Katsuobushi Hanakatsuo Premium Flakes","description":"\u003cp\u003e\"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 trimmed to improve its shape, it is called \"hadakabushi\". If a mould (microscopic fungus) is then cultivated on the \"hadakabushi\" two times or more, it is called \"karebushi\". The general term encompassing all these products is \"katsuobushi\".\u003c\/p\u003e","brand":"NISHIKIDORI 2026","offers":[{"title":"100 g","offer_id":54111382929741,"sku":"NISWU004","price":16.78,"currency_code":"EUR","in_stock":false},{"title":"500 g","offer_id":54111382962509,"sku":"NISWU002","price":64.36,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/WU004-s.webp?v=1782227557"},{"product_id":"saba-bushi-atsukezuri","title":"Saba-bushi atsukezuri","description":"\u003cstyle\u003e\na {\n    text-decoration: none;\n    color: #464feb;\n}\ntr th, tr td {\n    border: 1px solid #e6e6e6;\n}\ntr th {\n    background-color: #f5f5f5;\n}\n\u003c\/style\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"___be36l80 fbotcpb fy77jfu f6dzj5z\"\u003e\n\u003ci aria-hidden=\"true\" data-tabster-dummy=\"\" role=\"none\" tabindex=\"0\"\u003e\u003c\/i\u003e\n\u003cdiv class=\"fai-CopilotMessage r1f6yzd6 ___1fjo9g7 f1g2tzg5 fgct6un fy77jfu f2c7lf3\" name=\"[object Object]\" data-tabster=\"{\u0026quot;groupper\u0026quot;:{\u0026quot;tabbability\u0026quot;:2},\u0026quot;focusable\u0026quot;:{}}\" aria-posinset=\"24\" aria-setsize=\"24\" aria-labelledby=\"copilot-message-rdqm-title copilot-message-rdqm\" role=\"article\" tabindex=\"0\"\u003e\n\u003cdiv class=\"fai-CopilotMessage__content r1izxv8h ___7qar2c0 fcthzvy\" id=\"copilot-message-rdqm\" dir=\"auto\"\u003e\n\u003cdiv\u003e\n\u003cdiv dir=\"auto\"\u003e\n\u003cdiv class=\"___1vve6yh f22iagw f1vx9l62 f122n59 f3bhgqh f1mnxvew fly5x3f\"\u003e\n\u003cdiv class=\"___j4vmuw0 f22iagw f1vx9l62 f1869bpl fly5x3f fbc6vix\"\u003e\n\u003cdiv data-testid=\"loading-message\" tabindex=\"-1\"\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv data-testid=\"lastChatMessage\" class=\"___1yop6mf f336tjw f9ijwd5 fz7g6wx fod5ikn f1s184ao\" id=\"response-idrdqk\"\u003e\n\u003cdiv class=\"___1peis63 f22iagw f1063pyq f6jr5hl f1c88k3p\"\u003e\n\u003cdiv class=\"___4htdyp0 fz7g6wx fy77jfu\"\u003e\n\u003cdiv data-message-type=\"Chat\" data-testid=\"markdown-reply\" class=\"___1j4t0a1 f1lmfglv f1abmfm4\" aria-hidden=\"false\" dir=\"auto\"\u003e\n\u003cdiv class=\"___nfp7g60 f22iagw f1vx9l62 fkmyikg fk15e71 f1k953kz f137keqj f1rncccw f1stllg3 f1w4kmmc f1tric3v f10dk5ic fx8cdsv f16nlwsl f1eookvz fhjrts3 fqugt2f f18d18k8 f1v1vhmp f1hdmul3 f198vjnp f2dshw1 fjpjndq fnmj2pj ffrrb40 f1mon110 fhajzam fimndk6 fxv4dng fb1rn9k f59wlhv f1xmfh30 f18yf5o5 fmr6chf fw8qy2q ff161sd f1qr7t77 f1yyogn1 foogchg fp5872b f1tpb8gf f1hdgrc8 f1vatr43 frkxccd f9pdzkb f158oiaz ft5kggy f5l4ui7 f13j03li f18xdoka f8off4e f1go6zfc f128n2ra f1jpxw2j f1lwd9n0 fy0b8hm f1g2633v fx4kvgi fkvolse f1gxrt3a f1os76ua f1js9cnw f1g87ej0 freluf8 f1yggaq6 f2i3chp f1151osp florpoh f35kzfz ftp9m57 f1e288vi fz62hnz fixvuys f1nmofwh fc1c6mv f18a2er7 fhvkrdl fhxnn68 f1oce4bo fvhlfan f7tc0t0 f1ngf1n2 ffrzq6x f1yjiq2m f1aqdgql f1huvaf f10ij78l f1k94sa4 fkmfumq f1jvzkyl f1eu24ob f1xbfc1f fmf0lwf f107dsy8 f3w566c f4648sl f13zpkng f7unjfp f8p1rz fzu6h1w f1i1bi6h f1smo7hi f1sk1xod f1kgogdq f1gjktkp ft608jz f1o9wiiv fg3xr24 fhd155k f1b8gl2e fg4b9ou flb4lo fdicbfk fgwcyh1 f1jbds0d f1fb9uea f1stuka4 fcrtu6g fwqh0xn f11w66yg f6e0e65 f1vvgu0 f1607507 fgct6un f1ec1nbe fg3fpv7 f1m9bycv f1ntoah8 f1b694rt faql4r2 fpjuhzh fmavl6h f1d9bsk fmzhlt0 f145l92p fwkyaqm f129obh1 f19la9g f127w39w fr0ux9m fxhidck f1cu4h9j f1wnbo7v f1eueg4z fy9c24f f1h2o91j f1iw08fq f19n0e5\"\u003e\n\u003cp\u003eDashi is the fundamental stock of Japanese cuisine. More than a simple broth, it forms the aromatic base of many dishes, bringing depth and balance to flavours. Unlike Western stocks, which are often prepared by long cooking of several ingredients, dashi is made quickly from a few carefully selected raw materials. Its gustatory richness rests essentially on umami rather than on fats.\u003c\/p\u003e\n\u003cp\u003eThis dashi is made from saba-bushi, a dried fish obtained from mackerel. Its production follows a traditional process involving cooking, deboning, then drying and smoking the fish. Rich in inosinic acid, it develops a particularly intense umami.\u003c\/p\u003e\n\u003cp\u003eSaba-bushi dashi stands out for its powerful character, its aromatic depth and its fuller-bodied taste compared to katsuobushi. It offers a savoury profile with pronounced marine notes, a beautiful lingering finish and sometimes a slight acidity. It is particularly appreciated for bringing richness and complexity to soups, noodles, sauces and simmered dishes in Japanese cuisine.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"NISHIKIDORI 2026","offers":[{"title":"100 g","offer_id":54111437324621,"sku":"NISWA003S","price":7.16,"currency_code":"EUR","in_stock":false},{"title":"1 kg net","offer_id":54111437357389,"sku":"NISWA003","price":59.19,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/WA003-s.webp?v=1782227487"},{"product_id":"niboshi-atsukezuri","title":"Niboshi Atsukezuri","description":"\u003cp\u003e\"Bushi\" and \"niboshi\" are the main ingredients best suited for dashi and soups.\u003cbr\u003eNiboshi, characterised by a mild aroma, allows for a rich and flavoursome dashi.\u003cbr\u003eThe production process for niboshi is relatively straightforward: the small fish are boiled in salted water (to cook them and activate the enzymes that facilitate drying and flavour development), then thoroughly dried.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eFor the best possible flavour, it is often recommended to remove the head and entrails of the niboshi before preparing the dashi. These parts can impart a bitter or overly fishy taste and make the dashi broth cloudy. However, for very small niboshi (such as kaeri) or high-quality ones, this step is sometimes omitted. Some cooks also lightly dry-toast the niboshi in a pan before using them in order to enhance their aroma and reduce any lingering fishy flavour.\u003c\/p\u003e","brand":"NISHIKIDORI 2026","offers":[{"title":"100 g","offer_id":54111437422925,"sku":"NISWA004S","price":7.44,"currency_code":"EUR","in_stock":false},{"title":"1 kg","offer_id":54111437455693,"sku":"NISWA004","price":61.61,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/WA004-s.webp?v=1782227487"},{"product_id":"niboshi","title":"Niboshi","description":"\u003cp\u003e\"Bushi\" and \"niboshi\" are the main ingredients best suited for dashi and soups.\u003cbr\u003eNiboshi, characterised by a mild aroma, produces a rich and flavourful dashi.\u003cbr\u003eThe process of making niboshi is relatively simple: the small fish are boiled in salted water (to cook them and activate the enzymes that facilitate drying and the development of flavours), then thoroughly dried.\u003cbr\u003eTo obtain the best possible flavour, it is often recommended to remove the heads and entrails of the niboshi before preparing the dashi. These parts can impart a bitter or overly fishy taste and make the dashi broth cloudy. However, for very small niboshi (such as kaeri) or high-quality ones, this step is sometimes omitted. Some cooks also lightly dry-toast the niboshi in a pan before using them in order to enhance their aroma and reduce any lingering fishy flavour.\u003c\/p\u003e","brand":"NISHIKIDORI 2026","offers":[{"title":"80 g","offer_id":54111489950029,"sku":"NISW001S","price":8.63,"currency_code":"EUR","in_stock":false},{"title":"1 Kg","offer_id":54111489982797,"sku":"NISW001","price":54.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/W001S-s.webp?v=1782227487"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/collections\/85.jpg?v=1781514876","url":"https:\/\/kureanskincare.com\/en\/collections\/bonito-katsuobushi-and-other-fish.oembed","provider":"Nishikidori","version":"1.0","type":"link"}