Ingredients

KATSUOBUSHI for Japanese Washoku

Post:December 13, 2017   Updated:  

KATUOBUSHI is dried bonito. There are two types, ARABUSHI and KAREBUSHI.

ArabushiArabushi KarebushiKarebushi

ref:Ninben Katsuobushi Daijiten

Process of KATSUOBUSHI

Cutting>>Boiling>>Smoking>>Shaping>>Drying with the mold

Actual process is more complicated. Arabushi is finished the step “Smoking”, and Karebushi is finished all process. Arabushi is for processed goods, so we cannot get it in hole. But you can get Karebushi, and HON-KAREBUSHI (=HONGAREBUSHI) is one of Karebushi. This is repeated the process of “Drying with mold” for 3-4times.Katsuobushi

Type of flakes

Thin:
Most of reasonable flakes is made from Arabushi, and they used for making dashi. The flakes made from Karebushi is more expensive and delicious, they used not only for Dashi, often used for topping.

Thick:
They are often used making dashi, but the way is different from using thin flakes. This dashi is for SOBA(=buckwheat noodles) and UDON, or NIMONO.

 

 

 

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