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Katsuobushi - Bonito flakes, Usukezuri
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selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
Bonito, also known as blue fish, is a type of tuna from the mackerel family. Fish plays a very important role in Japanese cuisine, but because of its idiosyncratic taste is rarely used as a sushi topping and mostly in flakes (katsuo-bushi) as a seasoning. To make them, the bonito is first cooked. The fish is then smoked and dried several times until it becomes very hard. The flakes are then scraped off the fish using a special tool. With their strong, salty aroma they are mainly used for soups, e.g. B. used for dashi broth.
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