Katsuobushi
Posted the 29/01/2010 06:01:00 By Basic Eating: Food Defined, Not Refined. (Visit website)
History: This is one of the primary ingredients of Japanese cuisine, and has probably been around for much longer than lox. Similar to lox, it's a dried and smoked fish product, but it's also fermented, which is what imparts the very strong umami flavor.
Worldwide Production: 150 thousand tons, nearly all in Kagoshima Prefecture, in the extreme south west of Japan.
Processing: All katsuobushi starts with whole fillets of skipjack tuna. These are first cooked in very hot, not quite boiling water, and then smoked repeatedly until they are very dry. They are then sun dried until the water content is approximately 13-15%. At this point they are allowed to get moldy. The first mold is usually Penicillium, which is rubbed off. Then, the mold Aspergillus glaucus comes along; this is also known as katsuobushi mold. This mold and its close relatives break down the fats and proteins in the fish, and the end result is a hunk of katsuobushi. This is traditionally shaved off at the time of use (reminiscent of certain cheeses) but is now frequently sold in flaked form, in plastic bags.
Eating: Katsuobushi can be eaten as a condiment, simply sprinkled onto anything that you might want to. It is also one of the two fundamental ingredients of miso soup and soba sauces. As my cat Misty can attest vigorously, bonito flakes are also one of the most frequently encountered cat treats. Yum!
Health Information: Nobody's going to eat enough katsuobushi (except maybe a cat) to derive significant calories, so not too much to say there. The strong umami taste has been determined to come from inosinic acid. This really makes meat and fish flavors pop, so perhaps the biggest health benefit of katsuobushi is that you can eat less meat while enjoying it more!
Sustainability: See above, if it helps you eat less meat. One issue is that there's no way you're going to get your hands on this product in the United States without buying a lot of plastic.
Where to Find: Not to far from me is the Japan Village Mart, which carries plenty of katsuobushi. Find yourself a local Japanese market and you will have a steady supply.
Relevant Blog: Besotted Ramblings and Other Drivel: I think this blog wins the best name, hands down. The post is to a quest for a real chunk of bonito.
Bottom Line: Try some katsuobushi instead of grated cheese over your next whatever, and you won't be disappointed.
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