Katsuobushi (Japanese: 鰹節) is simmered, smoked and fermented skipjack tuna It is also known as bonito flakes or broadly as okaka (おかか). Katsuobushi ...

Ubiquitous in Japanese flavors, bonito is a fish related to tuna and mackerel. Sometimes the term “bonito” is used interchangeably to mean both the bonito ...

Okinawa soba with bonito scented delicious soup is exquisite. カツオの香り高いおいしいスープの沖縄そばは絶品です。

Bonito is a kind of tuna, and Katsuobushi is dried, smoked bonito. Katsuobushi is often used as flakes shaved from a piece of dried fish.

3 апр. 2020 г. · Spring and autumn are considered the two peak seasons for katsuo (bonito or skipjack tuna). Most recently, however, the Toyosu Market in ...

Katsuobushi is a preserved food made by boiling, smoking, and drying bonito. It has been eaten in Japan since ancient times.

17 апр. 2020 г. · Bonito Fish is also called as Katsuo (鰹/かつお) in Japanese; while it is known as chái yú (柴鱼) or mù yú (木鱼) in Chinese.

Bonito or “katsuo” in Japanese are extensively caught by fishermen from Numazu, Shimizu, Yaizu and Omaezaki Harbours (all Shizuoka Prefecture).

23 янв. 2023 г. · Katsuobushi, or dried bonito flake, is one of the most essential ingredients in Japanese cuisine. Loaded with umami flavor, katsuobushi is used in making stock.