How To Make Katsuobushi

How to make Katsuobushi:

1, cut the fish into three pieces, from the shape of the "turtle block". If the fillet is large enough, cut it into two pieces. In this case, the two pieces have separate names. The upper part of each side is called the obushi (" male "block) and the lower part is called the mebushi (" female" block). Each piece is also called honbushi.
2. The fish is simmered until the proteins are firm, then cooled.
3. Soak the fish in water, then remove the scales, skin, and bones by hand.
4. The fillets are then repeatedly smoked and cooled. This completes the arabushi process.
5. Scrape the surface of the dry block to remove the tar that builds up during smoking.
6. After inoculation, let the blocks dry. Repeat this up to XNUMX times to make karebushi. If the process is repeated more than four times, the quality block created is called honkarebushi.
This inoculation process reduces fat and smoked flavor and increases aroma to produce honkarebushi. Fuji is then shaved off with a special shaving appliance and applied to Oishi. In western Japan, they also prefer large stones made from koku-rich arabushi. Using daishi with a lower fat content (" male samurai "), purer daishi can be made. A stock made from glutamate-rich kelp and inosine-rich bonito provides the most effective umami synergy. Therefore, oishi is the foundation of Japanese cuisine. High-end Japanese restaurant Ryotei may use maguro (tuna) bushi instead of katsuobushi. With maburobushi, you can make fine and pure large stones.

fillet
Natural glutamate content (mg/100g) : 30 ~ 40
Natural inosine content (mg/100g) : 470 ~ 700
Tuna fillet
Natural glutamate content (mg/100g) : 30
Natural inosine content (mg/100g) : 970