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Katsuobushi - Bonito flakes, thin, 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 bluefish, is a type of tuna from the mackerel family. The fish plays a very important role in Japanese cuisine, but because of its unique taste it is rarely used as a sushi topping and mostly in flakes (katsuo-bushi) as a seasoning. To make them, the bonito is first boiled. The fish is then smoked and dried several times until it has become very hard. The flakes are then scraped off the fish with a special tool. With their strong, salty aroma, they are mainly used for soups, e.g. B. used for dashi stock.
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