Dried bonito (katsuo) is the foundation for many classic Japanese dishes. It is also one of the hardest foods in the world, thanks to the complex production process, that takes several months to complete. There are 12 steps to make bonito flakes (katsuobushi), including cutting, heating, smoking, drying and aging. The result is an adaptable product full of umami and delicate smoky flavor. The fine flakes can be boiled for miso and other soups, and scattered on top of dishes. This distinctive product also adds richness and depth to western dishes.
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BONITO / KATSUO
Bonito is a signature fish of Kochi, prized for its deep, ruby meat and rich flavor.
BONITO / KATSUO
Bonito is a signature fish of Kochi, prized for its deep, ruby meat and rich flavor.
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