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 ...
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Katsuo (skipjack tuna) has been fished and eaten in Japan for millenia. Learn more about its biology and the culture behind its cooking.
Apr 26, 2013 · Katsuo is one of the most important fish on the Japanese menu. Dried and fermented it becomes katsuobushi, one of the main ingredients in dashi ...
Jan 27, 2018 · Katsuo is a popular sushi fish in Japan native to the Tokyo bay. Unfortunately, it is still difficult to find outside of Japan, ...
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Nov 10, 2015 · It belongs to the same family as maguro, but has a very unique, distinct taste that is quite intoxicating. It is usually garnished with grated ...
Oct 11, 2023 · Katsuo no tataki is a popular dish at izakaya (casual restaurants for drinking) and restaurants across the city, especially in the downtown area ...
Experience Edomae tradition with our Katsuo (Skipjack Tuna) Sushi Recipe. Learn its seasonal nuances and precise preparation techniques.
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Bonito for dashi/broth, and for use as topping to rice or noodles. Nice to share with pets who like a fishy treat or food topper. Huge bag, lasts forever ( ...
Bonito or “katsuo” in Japanese are extensively caught by fishermen from Numazu, Shimizu, Yaizu and Omaezaki Harbours (all Shizuoka Prefecture).