Japan’s commitment to “U M A M I” bonito flakes
Traditional Procedure, unrivaled products
It takes 4 to 5 months to produce katsuobushi (dried bonito shavings) that gives the mellow, rounded flavor to Japanese cuisine. It requires a lot of effort to produce katsuobushi from filleting a fish to the painstaking process of stewing, smoke-drying, repeatedly coating with the right kind of mold, and then finally sun drying. This is how honkarebushi (fermented dried bonito shavings) is produced. In the Kansai region (western Japan), dried frigate mackerel, mackerel, and round herring are traditionally used for daishi for udon and soba noodles. Although the production time and mold application processes differ slightly from katsuobushi, these fish still need to be stewed and smoke-dried before the finished product can be dispatched.
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