Posted on Jul 31, 2013 in Hiroko's Blog

You know fish flakes which we use in the Japanese kitchen to prepare slight smoky, umami rich dashi (Japanese fish stock). This fish flakes is made from a fish, called skipjack tuna. In Japan we catch young, less oily skipjack tuna during spring time and process it to make katsuobushi, a hard woodlike block of dried fish (photo). To become this product fish is filleted, boned, steamed, smoked, dried in the sun and mold is applied. Molding does many things – remove...

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